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Categories:
eggplant salt fresh zucchini sweet potato onion tomatoes red bell pepper olive oil fresh rosemary salt black pepper
Viewed: 46 - Published at: 9 years agoIngredients
- 1 medium eggplant, peeled and cubed
- 14 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
- 14 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt, to taste
- 12 teaspoon black pepper
Method
- Sprinkle eggplant with salt, and let stand 30 minutes.
- Pat dry.
- Preheat oven to 400F Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll baking trays.
- Bake for 30 minutes or until vegetables are tender and golden brown.
- Season with salt and pepper to taste.
