Ingredients:
1 red bell peppers
1 yellow bell peppers
1 green bell peppers
1 eggplants
2 green courgettes
1 large red onions
1 garlic cloves, crushed ( you can use more)
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon fresh ground black pepper
1 tablespoon dry oregano
salt
Directions:
Preheat oven to 400 F.
Chop all vegetables into large pieces.
Combine all ingredients and mix well.
Place in an oven safe tray, be sure vegetables are evenly coated with oil and vinegar.
Roast for 50 minutes, or until veggies start to char.
Serve at room temperature for tapas.
Or combine with freshly cooked pasta and crumbled feta on top.
Servings: 10
Time preparation: 8 min.
Time total: 58 min.