Roasted Tomatoes, Peppers, and Eggplant

posted in: Recipes | 0

I’m always happy when I use lots of veggies from my basket in one dish. Today I adapted several recipes and made the best pasta ever!

2 1/2 lb. cherry tomatoes, whole, stems removed
1 1/2 lb. eggplant
1 lb. colored bell peppers
3/4 lb. red and yellow onions
2 heads garlic, whole, peeled
olive oil

Chop eggplant, peppers and onions in 1″ squares. Place with tomatoes and garlic in large roasting pan and drizzle generously with olive oil and salt. Bake at 400 for about 45 minutes, stirring occasionally, until tender and nicely browned. Pulse in food processor until chunky. Serve over brown rice pasta with Parmesan cheese.

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