Roasted Veggies

Serves 6 — 125 calories, 19 g carbohydrates, 4 g protein, 5 g fat

1 each red and yellow bell pepper, cut into large chunks    
2 red or yellow onions, peeled and cut into thick wedges    
2 medium zucchini, trimmed and cut into medium chunks
1 medium eggplant or 4 baby eggplants, trimmed and cut into chunks
1 fennel bulb, thickly sliced (gives a licorice flavor)
2 large tomatoes, quartered or 8 plum tomatoes, halved
8 large garlic cloves, peeled
2 tbsp. olive oil
Fresh rosemary sprigs
¼ tsp. salt and pepper to taste

Preheat oven to 425 degrees. In a single layer, spread peppers, onion, zucchini, eggplant, and fennel in a lightly oiled shallow roasting pan (you may use any combination of vegetables you desire).

Arrange tomato pieces and garlic cloves among the vegetables and brush all with olive oil.

Place rosemary sprigs among vegetables and grind some pepper over top. Sprinkle salt over all.

Roast for 20-30 minutes, turning vegetables after 15 minutes. Serve immediately or allow to cool and serve at room temperature. Leftovers will enhance a salad or side dish.

0