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Total Time:
Prep Time: 15 min
Cook Time: 28 min

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Ingredients

For 4 Servings

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cooking spray
3 1/2 cups cubed eggplants (1 small)
1 cup zucchini (1 small)
8 white pearl onions, halved
1 medium yellow sweet pepper , cut into 1 inch strips
2 tbsp fresh parsley
1 tbsp olive oil
2 garlic cloves, minced
1/8 tsp salt
1/8 tsp pepper
2 large tomatoes, chopped
1 1/2 tsp lemon juice

Directions

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1 Coat a 15x10x1 inch pan with cooking spray. Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
2 In a small bowl, stir together garlic, oil, salt and pepper. Drizzle over vegetables; toss to coat.
3 Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. Stir in tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

Directions

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1. Coat a 15x10x1 inch pan with cooking spray. Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.

2. In a small bowl, stir together garlic, oil, salt and pepper. Drizzle over vegetables; toss to coat.

3. Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. Stir in tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

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