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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I wanted an easy side veg to bake along with my meatloaf at about the same time and temperature, but you can certainly turn up the heat to 400 and cook it uncovered for less time if you don't have anything else in the oven. I used what I had on hand and it made a lot, so play with the amounts and ingredients. I didn't really measure my olive oil, just used enough to coat. Friends that don't normally like vegetables ate this up! Ingredients:
2 medium japanese eggplants, cubed |
1 medium zucchini, cubed |
1 medium yellow squash, cubed |
1 large red onion, chopped in large chunks |
1 red bell pepper, cut in chunks |
1 green bell pepper, cut in chunks |
1 pint grape tomatoes |
1/4 cup olive oil |
4 garlic cloves, minced |
2 tablespoons fresh rosemary, minced |
2 tablespoons fresh parsley, minced |
1 teaspoon fresh thyme leave |
1 teaspoon kosher salt |
3/4 teaspoon black pepper |
Directions:
1. Spray a 13x9 inch baking dish with non-stick cooking spray and place vegetables inside.
2. Coat vegetables with olive oil.
3. Sprinkle with garlic, herbs, salt and pepper. Lightly stir.
4. Bake 30 minutes covered in foil, 30 minutes uncovered at 350 degrees.
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