Roasted Summer Vegetables

These veggies make a great side dish, used in salads, sandwiches or roasted chicken. From Southern Living Magazine

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  medium eggplant
• 1  teaspoon salt, divided
• 2  medium zucchini (about 1 lb.)
• 3  yellow squash (about 1 1/4 lb.)
• 1  red bell pepper
• 1  medium sweet onion, halved
• 3  tablespoons olive oil
• 1⁄2 teaspoon pepper
• 3  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh parsley

Directions

1. Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
2. Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
3. Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
4. Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.