Sunday, June 8, 2008

Oven Roasted Summer Vegetables

A sure way to absorb all the necessary nutrients...

Oven Roasted Summer Vegetables

1 eggplant
1 red pepper
2 zucchini
3-4 Tablespoons olive or grape seed oil
salt to taste

Cut eggplant in four wedges and cut wedges into thick 1/2-inch slices. Slice zucchini into 1/2-inch rounds. Cut pepper into 1 inch pieces. Toss vegetables in grape seed or olive oil and salt. Place flat in a single layer on a very large cookie sheet--or two sheets. Roast in oven at 375 degrees for 30 minutes or until brown and soft.