Chunky Roasted Peppers And Eggplant

• 1 Medium-sized eggplant
• 2 Tomatoes
• 1 Red pepper
• 2 Poblano peppers
• 1 Large red onion
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic powder
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Red pepper
• 1 teaspoon Dried Basil
• 1 teaspoon Salt

1. 1. Dice all vegetables into small and even pieces, keeping the peels on but removing seeds and stems.
2. 2. Toss in olive oil and spices, and place on a parchment-lined* sheet pan.
3. 3. Roast at 350 degrees until softened and lightly charred, about 25 minutes. About halfway through the cook time, remove the sheet pan carefully (let the wall of steam escape before reaching in) and stir the vegetables around once.
4. 4. After the vegetables have finished cooking, remove carefully (there'll still be steam) and let cool slightly before serving (if serving warm) or cool completely.
5. Notes: Store leftovers in an airtight container in the fridge for up to one week (if they last that long). You can freeze portions, but once thawed it should be pureed to improve the texture and look of the veggies, and warmed to release some of the excess water you'll get from the freezing/thawing process.

eggplant, tomatoes, red pepper, peppers, red onion, olive oil, garlic, black pepper, red pepper, basil, salt

Taken from food52.com/recipes/64379-chunky-roasted-peppers-and-eggplant (may not work)