Roasted Vegetables

Ingredients

• 1 small eggplant 
• 4 cloves garlic peeled chopped
• 0.5 cup lite house dressing italian kraft
• 1 medium onion 
• 2 medium jalapeão peppers 
• 2 medium pasilla peppers red
• 1 small zucchini 

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 425F. Cover 2 baking sheets with foil; lightly spray with cooking spray.
2. Cut vegetables into bite-sized pieces; toss with dressing.
3. Spread evenly onto prepared baking sheets.
4. Bake 25 min. or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.