Roasted Eggplant and Peppers
- 1 eggplant, peeled, halved and sliced
- 2 red bell peppers, cut in thick strips
- 1 green bell pepper, cut in thick strips
- 1 onion, sliced
- ¼ Cup(s) extra-virgin olive oil
- Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if using.