Roasted Veggies

By sdubbs

Ingredients

• 1 eggplant, unpeeled, cut crosswise into 3/4-inch slices
• 1 large yellow squash, cut on the bias into 1/2-inch slices
• 1 large zucchini, cut on the bias into 1/2-inch slices
• 1/4 cup olive oil
• Salt and coarsely ground black pepper to taste
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme leaves
• 2 sprigs fresh rosemary

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 degrees.

Place the eggplant, squash, and zucchini in a bowl, add the olive oil, and toss well to coat the vegetables thoroughly. Arrange the veggies in a single layer on a baking sheet and season with salt and pepper. Scatter the garlic, thyme, and rosemary over the veggies and transfer to the oven. Roast for about 30 minutes, or until the veggies start to brown. Remove from the oven. To serve, arrange the squash and zucchini on top of the eggplant slices.