Roasted Vegetables

Roasted Vegetables
Photo by Jennifer Davick

Ingredients

  • 1 medium eggplant, peeled and cubed
  • ¼ teaspoon pepper
  • 2 zucchini, sliced
  • 1 onion, peeled and cut into eighths
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 tablespoon chopped fresh rosemary
  • ¼ teaspoon salt
  • + 2 more ingredients
    • ¼ cup olive oil
    • 1 large sweet potato, peeled and sliced

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry. 2. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans. 3. Bake at 400° for 30 minutes or until vegetables are tender and golden brown. Sea...

View full recipe at My Recipes

Comments

Variations on Roasted Vegetables

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