Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 eggplant (1 lb.); 2 pounds crookneck or pattypan squash; 3 red bell peppers (8 oz. each); 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary; 2 pounds red thin-skinned potatoes (2 in. wide); 1/3 cup olive oil; About 1/2 teaspoon salt; About 1/4 teaspoon pepper

8 ingredients

2 steps

Ingredients

1 eggplant (1 lb.)
2 pounds crookneck or pattypan squash
3 red bell peppers (8 oz. each)
2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
2 pounds red thin-skinned potatoes (2 in. wide)
1/3 cup olive oil
About 1/2 teaspoon salt
About 1/4 teaspoon pepper

Directions

1

Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in an 11- by 17-inch roasting pan (2 to 2 1/2 in. deep); mix well.
2

Bake in a 400° regular or convection oven, stirring occasionally, until potatoes are browned and tender when pierced, about 1 hour. Mound on a large platter. Add more salt and pepper to taste. Serve warm or at room temperature.