Bring out the natural sweetness of these Mediterranean vegetables. An all vegetarian dish from Chef and Runner Bill Bailey.

Serving Size : 8
Yield: 1 serving
Start to Finish Time: 1:00
Amount Measure Ingredient Preparation Method

1 whole Eggplant, whole 1-inch thick
1 bunch Fresh asparagus 1-inch thick
3 whole carrot peeled and chopped
1 whole peppers Green, Yellow, Red cut 1-inch thick
1 whole Onion cut into wedges
1/2 pound green beans Fresh
2 tablespoons canola oil
4 cloves garlic bulb — Fresh
1 teaspoon Thyme
fresh ground black pepper
Salt

Preheat oven to 400 degrees. Cut Eggplant & asparagus in 1 in. pieces. Cut
peppers into 1 inch pieces. Cut carrots into 1 inch pieces. Cut onions
into 1/2 inch wedges. In roasting pan, toss vegetables with oil and herbs.
Place evenly on a sheet tray then roast for 30-45 minutes until tender,
stirring occasionally

Per Serving (excluding unknown items): 108 Calories; 4g Fat (28.8%
calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable;
1/2 Fat.

Serving Ideas :
*Serve with Polenta
*Add Red Skins
*Serve over Jasmine Rice

NOTES : This recipe can be grilled.

You can learn more about Chef Bill at www.playingwithknivesandfire.com.