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onion zucchini extra virgin olive oil garlic cloves fine sea salt eggplant bell peppers cherry tomatoes fresh basil leaves fresh oregano leaves
Toss together onion slices, zucchini, ¼ cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and ½ teaspoon salt. On a second sheet pan, toss together eggplant, red peppers, ¼ cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and ¾ teaspoon salt.
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Roast. Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast another 20 to 25 minutes. Transfer to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves.
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