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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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 |
Directions:
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.
4. Note: Nutritional analysis does not include salt to taste.
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