Roasted Eggplant Medley

3 tablespoons olive oil
1 medium-large eggplant, cut into 3/4-inch
cubes
2 medium zucchini, cut into 3/4-inch cubes
4 plum tomatoes, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 large green onion, chopped
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh cilantro
1 large garlic clove, pressed

Preheat broiler.

Brush heavy large baking sheet with 1 tablespoon olive oil.  Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil ; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes.

Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.

Serves 4.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.