Parchment-Roasted Vegetables

• 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)

1. Preheat oven to 400F.
2. Wash and thinly slice vegetables (use a mandoline 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.

japanese, carrots, red onion, fennel, green zucchini, zucchini, red bell peppers, fresh rosemary, fresh sage, garlic, olive oil, parchment

Taken from www.epicurious.com/recipes/food/views/parchment-roasted-vegetables-230132 (may not work)