Roasted Mediterranean Veggies

Prep Time: 7 minutes

 Cook Time: 60 to 75 minutes (Drink a glass of vino or watch a show!!)

 3 red or green sweet large bell peppers

3 each eggplants

4 medium-sized tomatoes

2 each Sweet onions

Extra virgin olive oil for drizzling  (Catalan arbequina olive oil is best, but a mild Greek or Italian variety will do too)

Sea Salt

1 clove minced garlic 

Some black olives – Optional

How to:

• Pierce the eggplants on two opposite sides with a fork to prevent bursting. Preheat the oven at about 375 ºF.
• Arrange the whole and unpeeled vegetables on a baking tray. Remember not to cut off the stems.
• Put the baking tray with the vegetables to be roasted on the lower rack. Roast the vegetables in the oven. After 35 minutes turn them over with tongs. You should begin to see blackened skins.
• Roast the vegetables for 15 more minutes. Now the tomatoes should be ready. Remove them from the oven. Turn the remaining vegetables over.
• Roast them for about 15 more minutes. Remove the eggplants. Turn the peppers and the onions over.
• Continue roasting the peppers and onions for 10 more minutes. Remove the peppers from the oven. They should have blackened on all sides.
• Turn the onions over and roast them 10 to 15 more minutes depending on the size. Remove the onions from the oven.
• Peel the roasted vegetables. Seed the peppers.
• Now cut peppers and eggplants into strips lengthwise or serve them in bigger pieces. Cut the onions in half or in 4 pieces. Leave tomatoes whole or cut them in half.
• Place vegetables in a serving plate. Drizzle the roasted vegetables with olive oil, and salt to taste.
• Optionally, you can scatter minced garlic and add some black olives.