Roasted Eggplant , Zucchini and Bell Pepper
4 Italian eggplants
3 Zucchini
2 red bell peppers
1 yellow pepper
Salt , pepper , extra virgin olive oil
Slice zucchini and eggplant lengthwise through the center. With the tip of a sharp knife, cut a diamond cross hatch into the flat ends of the vegetables. Sprinkle flat ends with salt into the diamond cross hatch and set aside for 30 minutes. Quarter the bell peppers and halve each quarter along the long ends. After 30 minutes squeeze gently the eggplant and zuchinni and brush all vegetables with olive oil. lay on a foiled baking pan and roast for 1 hour in an oven set at 400 F.
