6 small red bliss or red-skinned new potatoes
Preheat the oven to 475º F. Slice the potatoes 1/2-inch thick. Peel and slice onions. Cut the eggplant and zucchini on the diagonal in 1/2-inch-thick slices. Cut the mushrooms in half. Toss the vegetables in a mixture of the oil and vinegar and let stand a few minutes. Season with salt and pepper. Place in a single layer on a baking pan and bake for 20 minutes, turning the vegetables once or twice. Test for doneness, the potatoes may take a few minutes longer. Garnish with herbs.
2 red onions, sliced 1/2 inch thick
2 small Japanese eggplant
2 medium zucchini (optional)
1/4 pound mushrooms (about 1-1/2 inches in diameter) (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
basil, oregano, thyme, sage, or mixed herbs for garnish, if desired
Makes 4 servings.
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