Pitigliano Roasted Eggplant, Zucchini, and Peppers

4 tablespoons olive oil
1 large or 2 small onions, peeled
2 zucchinis
1 eggplant
3 peppers (1 red, 1 yellow, 1 orange)
Salt and pepper to taste
1/2 teaspoon Aleppo pepper or to taste
1/2 teaspoon dried oregano

1. Preheat the oven to 375 degrees and brush a 9-by-12-inch roasting pan with the olive oil.

2. Slice the onions, zucchini, eggplant, and peppers lengthwise into spears, 1 inch wide by about 3 inches long. Scatter the vegetables into the prepared pan and stir so that you coat them with the oil, adding more if necessary. Sprinkle with salt and pepper to taste, as well as Aleppo pepper and oregano. Bake in the oven for about 30 to 40 minutes until soft and tender.

3. Serve them as a side dish with fish, pasta, or roast chicken or any summery main.

Yield: 4 to 6 servings

Find this story online: https://www.tabletmag.com/recipes-2/288899/pitigliano-roasted-eggplant-zucchini-and-peppers