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Freeze this and you'll be flavoring your best dishes and sauces with it, over and over again!

• 4 large red bell peppers, roasted
• 1 Large round eggplant or 2 large Japanese eggplant, roasted
• 2 head of garlic, roasted
• 1 large yellow onion, roasted
• 3 tsps. virgin olive oil
• 3 tsps. mixed dried Italian seasoning, thyme, oregano, basil and rosemary
• 1 tsp. salt, optional or to taste
• 1/2 tsp. cayenne pepper, optional
• 1/4 cup virgin olive oil

• After roasting the vegetables, combine all the ingredients in a large bowl and mix with a wooden spoon. The Roasted Mediterranean Medley can now be used in a variety of recipes, such as a dip for vegetables, a sauce for meat, fowl and fish. By adding additional olive oil to taste it makes a wonderful sauce for pasta. It can also be used as a sandwich spread, or a flavorful ingredient for such casserole dishes as lasagna, and moussaka. It can be mixed with ricotta cheese and stuffed into large shell macaroni or manicotti tubes. I can be mixed with mashed baked potato and placed in potato skins with a topping of Parmesan cheese and browned in the oven for a flavorful, healthful side dish. It's uses are as varied as your imagination. Aside from the salt which is optional or to taste, this roasted medley is a flavorful way to add zest to the diet of a heart patient, a diabetic or others who may be on a low fat low sodium diet.

• Take one whole head of garlic and remove much of the tissue-like peel, without breaking apart the cloves. Take a 10 by 10 inch piece of foil and place the garlic head in the center. Drizzle a teaspoon full of olive oil on top of the garlic and sprinkle generously with a mixture of thyme, oregano and basil, dried is fine. Fold the foil up and tightly around the head of garlic so melted butter will not run out. Place the foil in a 400 degree oven for 45-50 minutes. Let cool. Remove the garlic cloves one by one and squeeze the roasted garlic . Roast the onion in the same fashion and then coarsely process in a food processor.

• On a charcoal barbecue or a gas fired barbecue place the whole eggplant and/or peppers on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Process in a food processor until coarsely processed.
COOK'S NOTE: To get assistance on roasting fruits and vegetables, go here:Roasting Fruits & Vegetables

Please report any bad links..Thanks, Buzz


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