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Sides


1 large eggplant, cut crosswise in 1/4 inch rounds
1/2 tsp salt for eggplant
1 lb zucchini (2 medium) washed, dried and cut int 1/4 inch rounds on the bias
2 large red onions, peeled in 1/4 inch rounds
1 large red pepper, cored, seeded and cut into 3/4 inche pieces
1 large yellow pepper, cored, seeded and cut into 3/4 inche pieces
2 heads of radicchio, outer leaves & stem removed, cut int eigth wedges.
3/4 cup extra virgin olive oil
1/3 cup good balsamic
1 tsp salt
1/2 tsp ground pepper
Garnish: fresh basil sprigs

1) layer paper towel in baking shee, arrange eggplant and lightly salte. Let set 30 minutes, pat dry.
2) preheat oven to 450, whisk together olive oil, balsamic, salt and pepper
3)Diveide veggies over 2 baking pans, gently toss with about 3/4 of the olive oil mixture. Roast for 15-20 minutes rotating baking pans from top to bottom shelf. Turn the vetegables once so they brown evenly. They should be crisp to the bite when done.

To server, arrange in bunches on an oval platter, sprinkle with salt/pper and drizzle with the remaining olive oil. Accent with Basil sprigs.

Excellent