Roasted Vegetables

Ingredients

• 1 medium eggplant cubed peeled
• 1 tablespoon rosemary leaves fresh chopped
• 0.3 cup olive oil 
• 1  onion peeled cut into eighths
• 0.3 teaspoon pepper 
• 1  bell pepper red cut into 1-inch pieces
• 0.3 teaspoon salt 
• 1 large sweet potatoes and into peeled sliced
• 2  zucchini sliced

Equipment

• oven
• aluminum foil

Directions

1. Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry.
2. Preheat oven to 40
3. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans.
4. Bake at 400 for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste.