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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

After looking at the photos of last evening’s dinner, I decided that a Scallop of Pork will always be a Scallop of Pork. On the other hand, the melange of roasted vegetables is really something special. Delectables like Red Bell Peppers, Mushrooms, Onions, Eggplant, Zucchini, Garlic and Sage leaves, tossed together, doused with EVOO and roasted to a char. Did I say special? Extra special!


1 Red Bell Pepper cut to a 1″ dice
1 Yellow Onion cut to a 1″ dice
12 White Mushrooms quartered
1 Yellow or Green Zucchini cut to a 1″ dice
1 Small Eggplant cut to a 1″ dice
3 Garlic Cloves thinly sliced
Sage Leaves, stems removed
2 TB of EVOO
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes (optional)


1. Heat the oven to 425 degrees. Place the rack on the bottom shelf.

2. Cut & slice the first 7 ingredients & add them to a large bowl.

3. Add the EVOO & the Salt, Black Pepper & the (optional) Red Pepper Flakes. Add the mixture in a single layer to a large baking sheet.

4. Roast for about 30 minutes, or until the vegetables are tender, browned & their edges are lightly charred.

5. Plate.

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