| | Directions | | Prep: 30 min., Stand: 30 min., Bake: 30 min. 8 servings Sprinkle eggplant with salt, and let stand 30 minutes. Pat dry. Preheat oven to 400°. Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll pans. Bake at 400 degrees for 30 minutes or until vegetables are tender and golden brown. Season with salt to taste. |
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| Ingredients | | - |  | 1 eggplant, peeled and cubed (medium) |
| - | | 1/4 teaspoon salt |
| - | | 2 zucchini, sliced |
| - | | 1 sweet potato, peeled and sliced (large) |
| - | | 1 onion, peeled and cut into eighths |
| - | | 1 red bell pepper, cut into 1 inch pieces |
| - | | 1/4 cup olive oil |
| - | | 1 tablespoon Chopped fresh rosemary |
| - | | 1/4 teaspoon pepper |
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