Roasted Vegetables

Roasted Vegetables
Photo by James Carrier

Ingredients

  • About ¼ teaspoon pepper
  • About ½ teaspoon salt
  • 2 pounds crookneck or pattypan squash
  • 1 eggplant (1 lb.)
  • 2 pounds red thin-skinned potatoes (2 in. wide)
  • 3 red bell peppers (8 oz. each)
  • 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
  • + 1 more ingredients
    • 1/3 cup olive oil

1. Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon sal...

View full recipe at My Recipes

Comments

Variations on Roasted Vegetables

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