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)
  • 1/3 cup olive oil
  • 3 red bell peppers (8 oz. each)
  • + 1 more ingredients
    • 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary

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...

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Comments

Variations on Roasted Vegetables

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