Roasted Eggplant and Peppers

Roasted Eggplant and Peppers
Serves: 4
  • 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
  1. 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.