Roasted Summer Vegetables |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Enjoy these roasted summer vegetables as a flavorful side dish, or use them in salads, sandwiches, or with deli-roasted chicken. 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-size 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 tsp. 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 tsp. 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.
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