Roasted Vegetables

Ingredients

• 1 medium eggplant, peeled and cubed
• 1/4 teaspoon salt
• 2 zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 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