Baked Eggplant and Peppers
The weather here still shows no sign of Autumn temperatures. Our garden is flourishing with fresh eggplant, zucchini, carrots, onions and peppers. Even the tomato bushes are full ( perfect for fresh salsa)I thought I would spare you another zucchini recipe and instead share this simple and delicious eggplant dish.Baked Eggplant and Peppers, I make this for just the two of us, but there’s always extra.
What You need
1 Large eggplant (thinly sliced)
1 Large red bell pepper (cored, seeded and thinly sliced)
1 Large yellow bell pepper (cored, seeded and thinly sliced)
1 Large Yukon gold potato (peeled and thinly sliced)
1 Clove garlic (crushed)
1 1/2 tsp. Dry Rosemary
1 tsp. Dry Thyme
1/2 tsp. Black pepper
3 Tbsp. Olive Oil
Non stick cooking spray
8×8 Baking dish
Mixing bowl
Before You Start– Preheat oven to 350°, spray bottom and sides of baking dish with cooking spray.
Lets Make It! In a bowl combine olive oil, garlic and all dry ingredients stir to combine. Add vegetables slices to olive oil mixture and stir well to coat. Lay sliced vegetables (see photo) in baking dish. Bake for 25-40 minutes (until fork tender)If the veggies start to get to brown just cover loosely with aluminum foil.
Serves 2-4
*Katies Tid Bits* Try adding sliced tomatoes too and a bit of shredded mozzarella cheese to the top for the last 3 minutes of baking. Or sprinkle with Parmesan cheese before serving.
The winner of the giveaway will be announced Wednesday.The new giveaway will be posted soon. Book lovers be ready!
Do you have a favorite eggplant recipe ?
thank you hugs coming your way
OH YUM YUM YUM!!!!! I have the stuff! lol!!!! I love it because I can go make it now and have it ready to pop into the oven later! Thank you my friend! So sorry I have been MIA…trying to catch up!!! How are you and the whole family and of course the little furry guy! Hope all is well! I am now hungry…reading these posts early in the am just get your taste buds primed : ) Sending tons of hugs to all!
As I’m typing this, it’s 63 degrees and I’m loving it! It won’t stay this way, but I’m going to enjoy it while it’s here.
Love the new fall header and the vegetables look delicious! I haven’t made eggplant in years, but when I did, I fried it.
I love this could eat it for breakfast! YUMMY!
Looks wonderful!!!…How great to have such a bounty of vegetables from your garden…Love veggie recipes!
Oh, Katherine. This sounds and looks delicious. And, it is such a pretty dish. Thank you for sharing.
It always makes the dish more delicious if it is pretty, too! Love your new banner!
Bet the peppers add a great flavor.
Katherine,
I’m a big vegetable eater so this sounds wonderful and right up my alley. Husband hates eggplant, (I love it) but I can use another vegetable instead of the eggplant. Thanks so much for the recipe, as someone who is always looking for great vegetable dishes I really appreciate this one. 🙂 Have a great day!
This sounds delicious! Thank you.
Happy to hear you are getting such nice weather and you are still harvesting from your garden!! That is so great. I love to roast my eggplant almost the same recipe, accept take out the eggplant and add.. what else.. Zucchini!
Blessings,
Susie
I am happy to say we are having fall temps now after a very record breaking hot summer. This recipe looks so good and will have to give it a try soon. Thank you.
Yummy, this looks delicious! Thanks for sharing, very eager to try this recipe 🙂
Love the new look of your Blog; looks great!!
Have a wonderful week!
Looks yummy and so tasty 🙂 thanks for linking up with us at Ceative Mondays
I LOVE the new look and I can’t WAIT to make this dish! Actually, I should say that I can’t wait to EAT this dish…if you want to SEND me some, I wouldn’t complain…;o)
42 yrs old and I’ve never tried eggplant. It sure looks good!
I love my eggplant grilled! …but this sounds delicious!
I have never eaten eggplants so I am fascinated by this recipe Katie. Thanks for sharing on Creative Monday.
this looks so good. i really need to eat eggplant more.