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