Rosemary Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound round red potatoes, cut into 1-inch pieces |
1 tablespoon dried rosemary, crushed |
2 tablespoons water |
1 tablespoon olive oil |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon salt |
vegetable cooking spray |
1 large sweet red pepper, seeded and cut into 1-inch pieces |
1 medium eggplant (1/2 pound), cut into 1-inch pieces |
8 cloves garlic |
Directions:
1. Place potato in a large bowl. Combine rosemary and next 4 ingredients; stir well. Pour one-third of oil mixture over potato; toss well.
2. Place potato in one end of a large roasting pan coated with cooking spray. Bake at 450° for 8 minutes. Place red pepper in bowl; add half of remaining oil mixture. Toss well; place red pepper next to potato, and bake 5 minutes. Place eggplant and garlic in bowl; add remaining oil mixture, and toss well. Add to potato and red pepper, and bake 20 additional minutes or until vegetables are tender. Arrange vegetables on a serving platter. Serve immediately.
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