Servings: 4

What you need:

What to do:

  1. Slice eggplant and zucchini lengthwise, making slices 1/8" thick. (as thick as your pinky)
  2. Cut carrots in diagonal slices 1/8" thick.
  3. Cut out stem of red pepper and slice lengthwise about 1/2" wide.(finger width)
  4. Cut onion in medium thick slices.
  5. Cut garlic into very tiny pieces. (Mince)
  6. Place ingredients in oven dish so that they do NOT spread out. This is to keep them from drying out as they cook.
  7. Mix balsamic vinegar , basil, salt, black pepper and a bit of olive oil with vegetables.
  8. Cover dish tightly with aluminum foil.
  9. Cook in oven at 450 degrees till vegetables are soft. This takes 20 minutes.
  10. Take cover off dish and place dish on top rack in oven.
  11. Set oven to "Broil." Allow vegetables to broil, making sure that each of the vegetables except the carrots, chars a bit under the heat of the oven. That makes them sweeter.
  12. Remove dish from oven when skin of red pepper can be peeled off easily and when onions have charred (slightly burned) a bit.
  13. Allow vegetables to cool. Either warm or room temperature vegetables may be spread onto whole grain bread.
  14. Enjoy.


Add alfalfa sprouts and tomato slices for extra vitamins !