Roasted Vegetables with Rosemary
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Roasted vegetables with rosemary
Ingredients
- Eggplants - 1 piece
- Salt - ¼ teaspoon
- Courgette - 2 pieces
- Sweet Potato - 1 piece
- Onion - 1 head
- Olive Oil - ¼ cup
- Orange Bell Peppers - 1 piece
- Fresh Rose Hips - 1 tablespoon
- Ground Black Pepper - ¼ teaspoon
Step by Step guide
Step 1
Peel the eggplant and cut it into small cubes. Sprinkle with salt and let it sit for 30 minutes. Pat dry with a paper towel.
Step 2
Preheat the oven to 392°F (about 400 degrees Fahrenheit).
Step 3
In a bowl, gently mix the eggplant, diced zucchini, peeled and diced sweet potato, onion cut into 8 pieces, diced bell pepper, olive oil, rosemary, and pepper.
Step 4
Spread the vegetables in a single layer on a baking sheet lined with foil and roast for about 30 minutes until tender and golden.
Step 5
Season with salt to taste.
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