Parchment-Roasted Vegetables Recipe

Parchment-Roasted Vegetables Recipe

  • 2 Japanese or Asian eggplants
  • 2 carrots
  • 1 red onion
  • 1 large bulb fennel
  • 1 green zucchini
  • 1 yellow zucchini or crookneck squash
  • 2 red bell peppers, cored and seeded
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh sage
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 1 sheet parchment (in paper-goods aisle)
  1. Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.
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