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Tuesday, April 29, 2014

Broasted Vegetables

Broasted is a term for baking and broiling.
You can broast any fresh garden vegetables.
I took an eggplant along with summer squash
onions, garlic and seasonings to create a good
tasting side dish to serve with any meat dish.

1 fresh eggplant
1 yellow squash
1 green squash
1 onion, peeled
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 400 degrees F.
Cut ends off of eggplant and squash.
Slice eggplant, squash and onion into
serving size pieces and place
vegetables in a roasting pan.
Drizzle with olive oil and seasonings.
Bake for one hour until softened.
Remove vegetables to a foil lined baking sheet.
Place under a broiler and broil until browning.
Serve with additional salt and pepper to taste.

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