Roasted Vegetables

Submitted by pink cook

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Serves: 6-8

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.