Saturday, May 15, 2010

Slow Grilled Vegetables

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1 eggplant
2 medium carrots
1 zucchini
1/4 Spanish onion (or mild flavored-onion)
1/2 cup Cipollini (wild) onions
1 tomato
5oz white wine, Chablis
dash of olive oil
das of salt
pepper to taste
1. Preheat oven to 350 degree Fahrenheit.
2. Peel and slice eggplant, carrots, zucchini, and onions. Chop tomato. Place all vegetables in an oven-safe dish.
3. Pour white wine over vegetables. Add salt, pepper, and olive oil.
4. Cook for 45 to 60 minutes, depending on how blackened and soft you like your vegetables.

Makes 6 servings.

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