Roasted Vegetables with Garlic Oil

3/4 cup garlic oil

     OR MIX TOGETHER AND LET STAND FOR 2 HOURS:

3/4 cup olive oil

4 cloves garlic, minced fine or pressed

6 small zucchini, halved lengthwise

1 red bell pepper, peeled, cored, seeded and quartered

1 large globe eggplant

2 potatoes (optional), cut into 1/2" slices

6 fresh Italian plum tomatoes (optional), halved lengthwise

1/2 cup Parmesan cheese

1.     Heat the oven to 350ºF. Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Halve the roma tomatoes. Cut the potatoes into 1/2" slices.

2.          In a very large roasting pan (the size of a turkey roaster but with shorter sides) or two smaller baking dishes, brush the pan generously with the garlic oil, lay the vegetables down, alternating them so flavors can fuse together, but only in only one layer. Brush the top of the vegetables with the garlic oil. Sprinkle with salt and pepper. Bake in the oven for about 45 minutes, or until all the vegetables are tender. Sprinkle with Parmesan and broil for 3 minutes. Serve.

Servings: 6

Preparation Time: 3 hours