Roasted Vegetables

Recipe Ingredients

2 cups	396g / 13oz	Japanese eggplants - halved lengthwise, (small)
		And cut into 3/4" half circles
2		Zucchini - sliced 3/4"-thk
		Rounds
4		Plum tomatoes - halved lengthwise
1 tablespoon	15ml	Thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oil - as needed

Recipe Instructions

Preheat the oven to 400 degrees.

Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D25) - from the TV FOOD NETWORK

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