Parchment Roasted Vegetables
19
Nov
Nov
[cooked-sharing]
Yields4 Servings Prep Time10 minsCook Time30 minsTotal Time40 mins
2 Japanese or Asian eggplants
2 carrots
1 red onion
1 green zuchinni
1 yellow squash
2 red bell peppers, seeded
2 tbsp chopped fresh rosemary, or two teaspoons dried
2 cloves garlic, crushed
1 tbsp olive oil
1 sheet parchment paper
1
Preheat oven to 400 degrees.
2
Wash and thinly slice vegetables. Try using a mandoline for more uniform results.
3
Place in a large bowl and toss vegetables with remaining ingredients.
4
Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper.
5
Bake until vegetable edges are golden brown, about 30 Minutes.
CategoryRecipes, Vegetables And Side Dishes
Ingredients
2 Japanese or Asian eggplants
2 carrots
1 red onion
1 green zuchinni
1 yellow squash
2 red bell peppers, seeded
2 tbsp chopped fresh rosemary, or two teaspoons dried
2 cloves garlic, crushed
1 tbsp olive oil
1 sheet parchment paper