Parsley, Sage, Rosemary and Thyme Summer Vegetables

Ingredients

  • ½ pound cherry tomatoes
  • ½ pound large button mushrooms
  • ½ pound medium-size asparagus, woody ends removed
  • 2 zucchini, cut into quarters, lengthwise
  • 1 eggplant, cut into 1/2-inch thick rounds
  • 3 tablespoon olive oil
  • Vegetables:
  • + 8 more ingredients
    • 1 ½ teaspoon Coarsely ground black pepper
    • 1 tablespoon dried thyme
    • 1 tablespoon dried sage
    • 1 tablespoon kosher salt
    • 2 tablespoon garlic powder or granulated garlic
    • 2 tablespoon dried rosemary
    • 2 tablespoon dried parsley
    • Rub:

To prepare rub, combine all ingredients in a medium bowl and stir well. The rub will keep in an airtight container up to 6 months. Makes about  1/2 cup. To prepare vegetables, pour olive oil in an extra-large zip-top bag. Seal and massage to distribute oil throughout bag. Add vegetables, seal bag...

View full recipe at Spry Living

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