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2 tomatoes 1 onion 1 eggplant 1 large zucchini 2 Tbsp. fresh thyme 2 Tbsp. fresh parsley 8 cloves garlic, chopped 1/2 tsp. ground black pepper 1/4 tsp. salt Preheat oven to 400 degrees. Lightly spray baking dish with olive oil. Slice all vegetables about 1/2-inch thick. Cut slices into wedges. Place in prepared dish. Mix all together garlic, thyme, parsley, salt and pepper. Add to vegetables. Gently toss. Lightly spray vegetable mixture with olive oil. Toss again. Roast approximately 20 to 30 minutes or until crisp-tender. Yields 4 to 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |