I consume recipes voraciously. Surprise, surprise. I have an infatuation with trying every method ever invented in my constant and futile search for “the best”. Of course I have my staples, but I’m always reaching. This can be tricky, trying new recipes all the time, because how do you trust it’s gonna turn out okay? That’s a whole lotta faith. Some people don’t work like that. My mom, for example, has her greatest hits, like REALLY great hits, and keeps them locked into her playlist. She always knows she’ll receive accolades and OMG’s after making something, because she played the favorites up-front.

One of her greatest is this orzo pasta with vegetables and feta that I don’t eat anymore. But, I can steal the best part, the roasted vegetables, and let them shine in their own glory. This. I made it as one of the dishes for my mom on her birthday a few weeks ago. I play it on repeat often, and I hope you will, too.

Roasted eggplant & peppers with pine nuts & basil

2015-10-26 03:35:06

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Ingredients

1. 2 small eggplants, cut into 1-inch dice
2. 2 red bell peppers, cut into 1-inch dice
3. 2 yellow bell peppers, cut into 1-inch dice
4. 2 red onions, cut into 1-inch dice
5. 4 garlic cloves, minced
6. 1/2 cup cooking fat (I used ghee, sub for coconut oil or olive oil in a pinch)
7. 2 teaspoons kosher salt
8. 1/2 teaspoon freshly ground black pepper
9. 1/2 cup pine nuts, toasted
10. 1/4 cup basil, chopped

Instructions

1. Set oven at 425 degrees F.
2. On two large sheet pans, toss the eggplant, peppers, onion, and garlic with the olive oil, salt, and pepper. Roast for 45 minutes to 1 hour, until browned and caramelized, turning a few times with a spatula. Let cool a little, and top with the pine nuts and basil.

Ashley Pardo https://ashleypardo.com/