Roasted Garden Vegetables Recipe
Ingredients
3 to 4 medium red potatoes
1 onion
1 large eggplant
3 garlic cloves, minced
4 parsnips
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Directions
Clean the potatoes, onion, eggplant, garlic and parsnips and cut into 1 inch cubes.
Place the vegetables, olive oil, salt, rosemary, basil, paprika and cayenne pepper in a large bowl; toss to combine.
Spoon into a 9x13 inch baking dish.
Bake, uncovered, at 425 degrees for 40 minutes, stirring after 20 minutes.
Place the vegetables, olive oil, salt, rosemary, basil, paprika and cayenne pepper in a large bowl; toss to combine.
Spoon into a 9x13 inch baking dish.
Bake, uncovered, at 425 degrees for 40 minutes, stirring after 20 minutes.
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