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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Candy’s Vegetables

10 unpeeled, tiny potatoes (leave out if serving with pasta)
1-2 cups baby carrots
2 red onions, roughly chopped
1 eggplant cut in squares
3 bell peppers, sliced

Mix potatoes, carrots  onions in following:

1/2 cup olive oil
6 T. lemon juice (2 lemons)
6 cloves garlic, minced
2 T. fresh rosemary
2 t. dried oregano
2 t. salt
1 t. pepper

Bake at 450˚ for 30 minutes, stirring occasionally. Lower temperature to 350˚ and add eggplant & peppers. Continuing baking for 1 hour.*

*I’ve notices that I often cook this longer at the end to blacken vegetables a bit….

It is a very adaptable recipe. As written it serves a large crowd, but it is easily halved.


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