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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this healthy recipe from one of my Southern Living Magazine - October 2008 and love it. It is our favorite side dish for any dinner. Enjoy it. Ingredients:
1 medium eggplant, peeled and cubed |
1/4 teaspoon salt |
2 fresh zucchini, sliced |
1 large sweet potato, peeled and sliced |
1 onion, cut into thick slices |
2 fresh tomatoes, sliced |
1 red bell pepper, cut into 1-inch pieces |
1/4 cup olive oil |
1 tablespoon fresh rosemary, chopped |
1 teaspoon salt, to taste |
1/2 teaspoon black pepper |
Directions:
1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 400°F Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll baking trays.
3. Bake for 30 minutes or until vegetables are tender and golden brown. Season with salt and pepper to taste.
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