Oven-Roasted Vegetables

Name: Oven-Roasted Vegetables
Ingredients: 1 bunch baby purple Italian eggplant; 1-2 packets baby bella or white button mushrooms, quartered; 2-3 garlic cloves, peeled and sliced; 1 red or sweet yellow onion, peeled and sliced; fresh basil leaves; fresh parsley leaves; good quality white wine; salt & pepper to taste; olive oil; 1/2 fresh lemon, zest and juice

10 ingredients

4 steps

Ingredients

1 bunch baby purple Italian eggplant
1-2 packets baby bella or white button mushrooms, quartered
2-3 garlic cloves, peeled and sliced
1 red or sweet yellow onion, peeled and sliced
fresh basil leaves
fresh parsley leaves
good quality white wine
salt & pepper to taste
olive oil
1/2 fresh lemon, zest and juice

Directions

1

Wash and dry all the vegetables. Peel the eggplant to remove most of peel; cut into small chunks. Chop the roma tomatos and slice up the onion into small to medium slices.
2

Cut the mushrooms into quarters and combine all the chopped veggies on to a large metal baking tray. Chop the garlic cloves and scatter over your vegetable mixture; season with salt and pepper to taste. Add a splash of white wine, small squeeze of lemon juice and a good drizzle of olive oil; combine well.
3

Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
4

Roast the vegetables until soft and tender. Use a metal spatula to move the mixture around during the roasting to make sure all pieces cook well and are coated with the seasonings.