Here is a recipe you might want to try since you are vegetarian.
Roasted Mediterranean Vegetables
Ingredients
1 each yellow and red bell pepper
2 Spanish onions
2 large zucchini
1 large eggplant or 2 small eggplants
1 fennel bulb, thickly sliced
2 beefsteak tomatoes
8 fat garlic cloves
2 tbsp olive oil
fresh rosemary sprigs
black pepper
lemon wedges and black olives (optional), to garnish
Directions
1 Halve and seed the peppers, then cut them into large chunks. Peel the onions and cut them into wedges.
2 Cut the zucchini and eggplant into large chunks.
3 Preheat the oven to 425 degrees. Spread the peppers, onions, zucchini, eggplant, and fennel in a lightly oiled shallow ovenproof dish or roasting pan.
4 Cut each tomato in half and place cut side up, with the vegetables.
5 Tuck the garlic among the vegetables, then brush them with the olive oil. Place some sprigs of rosemary among the vegetables and grind some black over the top, especially the tomatoes.
6 Roast for 20 - 25 minutes, turning the vegetables halfway through the cooking time. Serve from the dish or on a platter, garnished with lemon wedges. Scatter with some olives over the top, if desired.
I am on a budget so that means too many carbs....ugh! Anyway, I always like to hear of new recipes or stories from people who live a veg life!
