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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.

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