Lunch: Roasted Vegetables Recipe | Myrecipes

Recipe by Janet Gaffney, Mount Pleasant, South Carolina Serve an easy side dish of roasted vegetables. The vibrant colors of the vegetables brighten any dinner plate.

Ingredients

1 medium eggplant, peeled and cubed
1/4 teaspoon salt
2 zucchini, sliced
1 large sweet potato, peeled and sliced
1 onion, peeled and cut into eighths
1 red bell pepper, cut into 1-inch pieces
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon pepper

Instructions

Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
Preheat oven to 400 °. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
Bake at 400 ° for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.
Note: Nutritional analysis does not include salt to taste.

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