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Insalata di Melanzane e Peperoni Arrostiti
* Exported from MasterCook *
Insalata di Melanzane e Peperoni Arrostiti
Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Italian
Amount Measure Ingredient -- Preparation Method
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vegetable oil
1 1/2 pounds eggplants -- cut lengthwise
1 large red bell pepper
1 large yellow bell pepper
1 large onion -- unpeeled and halved
1 clove garlic -- finely chopped
1 tablespoon fresh Italian parsley -- chopped
1 tablespoon capers -- drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon green olives -- pitted and sliced
Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable
oil. Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes. Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .
Remove from the oven. When the peppers are cool enough to handle, peel
off the skills using your fingertips, cut the peppers in half
lengthwise, and remove and discard the stems, ribs, and seeds. Cut the
peppers into long strips about 1 1/2 inches wide. If the eggplants have
excessive seeds, remove them as well, along with the stems and navels.
Leave their skins on, however, and cut the eggplants into strips
approximately the same size as the pepper strips. Peel the onion halves
and cut them into 1/2-inch dice.
In an attractive serving bowl, combine the cut vegetables. Add the
garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
Serve warm, at room temperature, or chilled.
Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated
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NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)
Here is a robust and colorful roasted vegetable dish. The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.
c 1996 thrive@the healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993
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