Roasted Vegetables

By á-170456

Ingredients

• 2 small Japanese eggplants halved lengthwise, and cut into 3/4" half circles
• 2 zucchini sliced 3/4"-thk
• rounds
• 4 plum tomatoes halved lengthwise
• 1 tablespoon thyme leaves
• Salt to taste
• Freshly-ground black pepper to taste
• Oil as needed

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees.

Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

This recipe yields 4 servings.