Roasted Vegetables with Rosemary
Appetizers • World
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 390°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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