Portabellas Oven Style With Vegetables
a recipe that serves 4-6 by
Ingredients:
1 medium eggplant, peeled and cut into 1/2 cubes
water
1/2 tablespoon Salt sense table salt (33% less sodium)
1 small onion, sliced
1 red pepper, sliced into strips
1 green pepper, sliced into strips
6-9 large portabella mushroom caps, slice into strips
1 tablespoon dried parsley flakes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
1/2 teaspoon tarragon (optional)
1/4 cup olive oil
1/8 cup balsamic vinegar
Directions:
1. Mix enough water to cover the eggplant cubes in a bowl with salt and soak the eggplant in it for 20 minutes, pat and press it dry.
2. Preheat oven at 450 degrees.
3. Spray a 9 x 13 glass baking dish sprayed with pam, add eggplant, onion, peppers, mushrooms and mix.
4. Season the vegetables with parsley, basil, oregano, garlic and onion powder, pepper and tarragon. Mix the vegetables in the baking dish, again.
5. Mix the oil and vinegar and add it over the vegetables. Mix the vegetables well again in the baking dish to make sure that all the vegetables are coated.
6. Bake in the middle of the oven, covered for 20 minutes. Stir vegetables, cover and cook another 20 minutes. Check tenderness of vegetables; total cooking time is 40-60 minutes until vegetables are tender and roasted.
Note:
If more oil and vinegar are needed, the mix should be 2 parts oil and 1 part vinegar. I like to take the cover off when they are done, shut the oven off and leave in oven for 4 minutes to dry the vegetables just a bit, I like it more roasted.