Parchment-roasted Vegetables

PARCHMENT-ROASTED VEGETABLES

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)

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.

Nutritional analysis 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

Makes 4 side-dish servings.

Contributed by:

 * Catsrecipes Y-Group