Roasted Eggplant and Asparagus
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Roasted Eggplant and Asparagus

Submitted by: Carol Cornetta

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 8

A vegetable medley addition to any main dish

Ingredients

  • 1 eggplant
  • 1 bch. asparagus, fresh, organic
  • 1/2 red onion
  • 1 green bell pepper
  • 1/2 c. extra virgin olive oil
  • 3 garlic
  • 5 fresh basil
  • 1/2 tsp. sea salt
  • black pepper to taste

Directions

Preheat oven to 400°F. Mix olive oil, garlic, basil, salt, and pepper together. Place all cut vegetables into a 13x9 inch roasting pan. Pour olive oil / 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.