A simple recipe that you can enjoy with fresh local veggies. I serve the pan roasted veggies over Near East Whole Grain Roasted Pecan & Garlic rice. A great vegetarian meal with plenty of leftovers for lunch!
Pan Roasted Yellow & Zucchini Squash with Eggplant
1 Large Eggplant
2 large Yellow Squash
3 Medium Zucchini Squash
Drizzle of EVOO
Salt & Pepper
Favorite Grain (Couscous, Rice, or Quinoa)
1. Preheat oven to 400 degrees
2. Cube Eggplant and squash. Place on foil on large baking pan.
3. Drizzle EVOO over the cubed veggie mix and toss. Add Salt & Pepper.
4. Roast veggies for about 30-35 minutes or until tender. Place veggies on top of rice or eat alone!