PORTIONS:8
VEGETABLES INGREDIENTS
1 eggplant medium size, diced with skin on
4 carrots peeled and sliced thin
1 red pepper seeded and diced
1 small butternut squash peeled, seeded and diced
2 zucchini washed and sliced thick
2 tbsp. vegetable oil
2 garlic cloves chopped fine
3/4 tbsp. salt
1 tsp. chopped fresh rosemary
1 tsp. fresh oregano
1/4 tsp. black pepper
VEGETABLES PREPARATION
Preheat oven at 475° F
Place the vegetables in a medium size sheet pan.
Add to the vegetables, oil, garlic, salt, rosemary, oregano, black pepper and mix well.
Cook the vegetables in the oven for 35 minutes.
Serve hot or cold
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