Parchment-roasted Vegetables

== Description ==
Contributed by Catsrecipes Y-Group
* Makes 4 side-dish servings
== Ingredients ==
* 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)
== Directions ==
# Preheat oven to 400°F.
# Wash and thinly slice vegetables (use a mandolin 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.
== Nutritional information ==
Per serving: 106 calories | 3.3 g fat (0.5 g saturated fat) | 17.8 g carbohydrates | 3.7 g protein | 5.4 g fiber
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Category:Cathy's Recipes
Category:Japanese eggplant Recipes
Category:Carrot Recipes
Category:Red onion Recipes
Category:Fennel Recipes
Category:Crookneck squash Recipes
Category:Summer squash Recipes
Category:Zucchini Recipes
Category:Red bell pepper Recipes