Roasted Vegetables

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: 1 hr 30 mins
• 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.