Submitted by: Carol Cornetta
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Servings: 4
A vegetable medley addition to any main dish
1 lrg. eggplant
1 bch. asparagus
3 tbsp. extra virgin olive oil
3 clove garlic
2 tbsp. fresh basil
1/2 tsp. sea salt
black pepper to taste
Preheat oven to 400°F.
Slice eggplant. Trim asparagus spears and cut in half. Place vegetables in a 13x9-inch roasting pan.
Mix together olive oil, minced garlic, basil, sea salt, and pepper. Pour olive oil and seasoning mix over vegetables and toss until well coated.
Bake in oven for 45 minutes, tossing vegetables occasionally to keep them well-coated and to prevent them from sticking to pan.
*Feel free to add other vegetables to the mix. Sliced onions and bell peppers work well, but most veggies will do.
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