OVEN ROASTED RED BELL PEPPERS AND EGGPLANT

2 red bell peppers, quartered, stems and seeds removed
1 medium or 2 small eggplants, stems trimmed, cut into 1-inch wedges
1 tablespoon Bertolli Extra Virgin or Classico Olive Oil
Salt and freshly ground black pepper
1 teaspoon fresh thyme or oregano leaves, stripped from stems (optional)

Heat oven to 400 degrees F.

Arrange pepper and eggplant wedges in large roasting pan. Drizzle with the oil and sprinkle with salt and pepper; toss to coat.

Roast the vegetables, turning often with a spatula, until edges are browned and vegetables are tender, about 50 minutes. Add herbs, if using.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated