Cook until vegetables are very tender and lightly browned at the edges. ![]() Place all the pans in the oven (or work in batches if they don’t fit at once).Drizzle 3 tablespoons olive oil on each of the pans. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Add the 3 cloves of smashed garlic to the onion pan. Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary).Seed peppers, and cut them into 1/4-inch-thick strips. Cut eggplant into 1-inch cubes or spears. ![]() ![]() Slice zucchini into 1/4-inch-thick rounds. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |