Parchment-roasted Vegetables

Description

Contributed by Catsrecipes Y-Group

• Makes 4 side-dish servings

Ingredients

• 2 Japanese or Asian eggplants
• 2 carrots
• 1 red onion
• 1 large bulb fennel
• 1 green zucchini
• 1 yellow zucchini or crookneck squash
• 2 red bell peppers, cored and seeded
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh sage
• 2 tsp minced garlic
• 1 tbsp olive oil
• 1 sheet parchment (in paper-goods aisle)

Directions

1. Preheat oven to 400°F.
2. Wash and thinly slice vegetables (use a mandolin for more uniform results).
3. Place in a large bowl and toss vegetables with remaining ingredients.
4. Cut a sheet of parchment the size of a cookie sheet and line pan with it.
5. Spread vegetables without overlapping; season with salt and pepper.
6. Bake until vegetable edges are golden brown, about 30 minutes.

Nutritional information

Per serving: 106 calories | 3.3 g fat (0.5 g saturated fat) | 17.8 g carbohydrates | 3.7 g protein | 5.4 g fiber