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Friday, October 3, 2008

Roasted Vegetables

1 medium or small eggplant, sliced
1 zucchini sliced
1 sweet potato sliced
1 yellow onion sliced
1 bell pepper, sliced
3 rosemary sprigs
1 clove garlic
Balsamic Vinegar

Place vegetables on non-stick pan. Sprinkle with rosemary and pepper. Drizzle with Balsamic Vinegar. Cook at 400 degrees for 30 minutes until golden brown.

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