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Mediterranean Roasted Vegetables

March 17, 2010

This is an easy and delicious vegetable side dish. You could add zucchini; a yellow pepper would add even more color. If your eggplant is small and really fresh, you might opt to leave the skin on. Mine was a little “tired” and the skin seemed a bit tough, so I peeled it.

Don’t worry about the amount of garlic; it becomes sweet when it’s roasted.

The vegetables cook down quite a bit, so this recipe serves 2 – 3.

Mediterranean Roasted Vegetables

(printable recipe)

(Serves 2 – 3)

1 small eggplant, peeled if you prefer, and cut into cubes

1 large red pepper, cut into square pieces

½ large onion, sliced lengthwise

About 1½ tablespoons chopped fresh rosemary

About 1 tablespoon dried sage leaves, crumbled

8 cloves garlic, peeled and larger cloves cut in half

2 tablespoons olive oil

Salt and pepper to taste

Preheat the oven to 400˚.

Line a large baking pan with foil.

Put the vegetables and herbs in a large bowl. Give a generous sprinkle of salt and pepper. Toss all ingredients with the olive oil and spread them out in the pan.

Roast for about 30 minutes, stirring once or twice during the roasting time.

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