Sunday, October 26, 2008

Oven Roasted Vegetable Medley

1 red onion
1red bell pepper
2 small zucchini squash
1 bunch aspargus
1 eggplant
olive oil
black pepper
fresh rosemary or basil

Cut all of the vegetables into large chuncks. Drizzle with extra virgin olive oil, sprinkle with salt and fresh ground black pepper, and fresh herbs. Toss to combine. Pour into 9x13 pyrex dish, and roast in oven at 400 degrees for 20-30 minutes until the veggies are tender.

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