Roasted Mixed Vegetables

• 3 eggplants (about 1 1/4 pounds total)
• 4 red bell peppers
• 8 smallmedium white or red onions
• 4 tablespoons extra-virgin olive oil
• Salt and pepper

1. Put all the vegetables, whole and unpeeled, on a sheet of foil on a baking sheet in a preheated 400F oven.
2. Roast for 1 hour, or until all the vegetables are softthe eggplants should be very soft and the skin of the peppers blackened and blistered.
3. When cold enough to handle, peel the vegetables (for peeling peppers, see page 84).
4. Press the eggplants very gently in a colander to remove some of their juices, and cut into large pieces.
5. Cut each pepper into 4 strips.
6. Cut the onions in half.
7. Put all the vegetables in a baking dish and sprinkle with oil, salt, and pepper.
8. Mix gently and roast at 400F for a further 1/2 hour, or until nicely browned.
9. Serve hot.

eggplants, red bell peppers, white, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-mixed-vegetables-373475 (may not work)