Roasted Vegetables

Roasted Vegetables
Photo by James Carrier

Ingredients

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

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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