Roasted Mixed Vegetables This is one of my favorite ways of cooking vegetables for a dinner party. You can do most of it in advance and put them in the oven again 1/2-3/4 hour before serving. 3 eggplants (about 1¼ pounds total) 4 red bell peppers 8 small-medium white or red onions 4 tablespoons extra-virgin olive oil Salt and pepper Put all the vegetables, whole and unpeeled, on a sheet of foil on a baking sheet in a preheated 400°F oven. Roast for 1 hour, or until all the vegetables are soft — the eggplants should be very soft and the skin of the peppers blackened and blistered. When cold enough to handle, peel the vegetables. Press the eggplants very gently in a colander to remove some of their juices, and cut into large pieces. Cut each pepper into 4 strips. Cut the onions in half. Put all the vegetables in a baking dish and sprinkle with oil, salt, and pepper. Mix gently and roast at 400°F for a further 1/2 hour, or until nicely browned. Serve hot. Serves 6. From "The New Book of Middle Eastern Food" by Claudia Roden middle eastern recipe index christina m k al-sudairy buy the book!