Garlic-Roasted Veggies

8 ingredients
6 steps

Ingredients

  • 2 small eggplants
  • 3 small zucchini
  • 3 small yellow squash
  • 3 red bell peppers
  • 3 yellow or green peppers
  • 2 cloves garlic, minced
  • 2/3 c. olive oil
  • 2 Tbsp. salt

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Cut each eggplant lengthwise into 8 strips; place, skin side down, on roasting pan.
  3. 3
    Cut zucchini and squash into 3 pieces.
  4. 4
    Place on second baking sheet.
  5. 5
    Cut peppers in half and seed them.
  6. 6
    Place them, cut side down, on the baking sheet with the zucchini and squash.

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