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“Healthy and delicious roasted veggies. Great served with bread and salad.”
READY IN:
43mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a 15x10x1 inch pan with cooking spray. Place eggplant, zucchini, onions, yellow pepper and parsley in the pan.
  2. In a small bowl, stir together garlic, oil, salt and pepper. Drizzle over vegetables; toss to coat.
  3. Roast, uncovered, in a 450 oven about 20 minutes or until veggies are tender and lightly browned, stirring once. Stir in tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

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