Roasted vegetables with olive oil
Instructions:
- For the vinaigrette:
- 1 tsp sherry vinegar;
- 2 tbsp olive oil;
- 1 pinch salt.
- Preheat the oven to 400 F.
- Put the eggplant and bell pepper into a roasting pan, drizzle with the oil and sprinkle with the salt.
- Wrap the onions in aluminium foil and add to the pan. Roast the vegetables all together for 45 minutes.
- After 45 minutes, the bell pepper skins will be blackened and the eggplants very soft. Let cool enough to handle. Save any juices that have collected in the pan.
- Peel the skin from the bell peppers and remove the seeds.
- Cut the stems from the eggplant, then peel them.
- Cut the bell pepper and eggplant into 1⁄4-inch strips.
- Unwrap the onions, peel away the skins, then cut the flesh into quarters. Again, set aside any juices released during cooking.
- Arrange the vegetables in separate piles on a serving dish.
- Make a vinaigrette by mixing any juice from the vegetables with the sherry vinegar and oil.
- Season with salt.
- Dress the vegetables with the vinaigrette and serve.