Roasted Vegetables
Ingredients:
1 med eggplant, peeled and cubed
1/4 tsp 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 tsp pepper
Preparation:
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. Season with salt to taste.
What?! You've never gone by "Jen" ever in your life. This recipe does sound delicious, though.
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