I went wild at the supermarket yesterday, filling up my cart with a beautiful assortment of colorful vegetables. And then…when I arrived home, in Antioxidant Girl style, I unpacked the reusable grocery bags, chopped, sliced, cubed, sprinkled, baked and ate…healthy!
1 medium eggplant, peeled, cubed (and salted)
2 green zucchinis, sliced
1 yellow zucchini, sliced
2 large sweet potato, peeled and sliced
2 sweet onions, peeled and sliced
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 orange bell pepper, cut into 1 inch chunks
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste
Preheat oven to 425 degrees
In a medium sized bowl, sprinkle eggplant with salt.
Place eggplant slices on paper towels, let stand for 30 minutes. Pat dry.
In a large bowl, toss eggplant and all the other ingredients together.
Arrange mixture on a single layer, aluminum foil lined pan.
Drizzle olive oil on veggies. Salt and pepper to taste!
Bake at 425 for 30 minutes or until vegetables are tender and beautifully brown.
Enjoy! For more recipes, wellness and weight loss wisdom, and fat-burning fun, join Our Lady of Weight Loss’s KICK in the TUSH Club!
Spread the word–NOT the icing,
Janice Taylor, Life & Happiness Coach, Author, Artist, Positarian
wise * fun * utterly useful