Enjoy these roasted summer vegetables as a flavorful side dish, or use them in salads, sandwiches, or with deli-roasted chicken.
This recipe goes with Roasted Vegetable Sandwiches
Southern Living JULY 2006
1. Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 tsp. salt, and let stand 20 minutes.
2. Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
3. Toss together vegetables, olive oil, remaining 1/2 tsp. salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
4. Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.
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