1. Preheat your oven to 375° F.
  2. Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt and seasoning. Place on a baking sheet, and roast for 2 hours until soft.
  3. Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add splash of sherry vinegar.


  • 2 bell peppers , (one red and one yellow)
  • 1 medium Peak Fresh Produce Eggplant, (look for a firm one with taut skin)
  • 1 tsp Magellan Mediterranean seasoning
  • 1/2 cup Roma® Oil, Olive, plus more for drizzling
  • 1 small Peak Fresh Produce® Onion(s)
  • 1 pinch salt
  • 1 splash vinegar, sherry wine    
  • 3 Peak Fresh Produce® Tomato(es), Roma