Roasted Vegetables

• 1 medium eggplant, peeled and cubed
• 14 teaspoon salt
• 2 fresh zucchini, sliced
• 1 large sweet potato, peeled and sliced
• 1 onion, cut into thick slices
• 2 fresh tomatoes, sliced
• 1 red bell pepper, cut into 1-inch pieces
• 14 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt, to taste
• 12 teaspoon black pepper

1. Sprinkle eggplant with salt, and let stand 30 minutes.
2. Pat dry.
3. Preheat oven to 400F Toss together eggplant and remaining ingredients, and arrange in a single layer in 2 aluminum foil-lined jelly-roll baking trays.
4. Bake for 30 minutes or until vegetables are tender and golden brown.
5. Season with salt and pepper to taste.

eggplant, salt, fresh zucchini, sweet potato, onion, tomatoes, red bell pepper, olive oil, fresh rosemary, salt, black pepper

Taken from www.food.com/recipe/roasted-vegetables-418863 (may not work)