
Roasted Vegetables
Ingredients
- 6 garlic cloves, peeled and crushed
- 2 carrots
- 1 onion
- 2 red peppers
- 1 small zucchini
- 1 small eggplant
- 1 bunch of asparagus
- 3 Tsablespoons oil
- 1 sprig fresh rosemary
- 3 springs fresh thyme
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Cut the vegetables into 1-inch pieces.
- Toss the vegetables in the oil and place in an ovenproof dish. Top with the rosemary and thyme. Bake until the vegetables are brown and tender, stirring every 10 minutes. 25-35 minutes total. Season with salt and pepper to taste and enjoy immediately.