Roasted Vegetables

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

Preparation

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.

Prep: 30 min., Stand: 30 min., Bake: 30 min.

Yield: Makes 8 servings