Vegetable Roast

Description
From the cookbook of George Hirsch "Living It Up"

Ingredients

 * ½ cup onions, cut into finger-size pieces
 * ½ cup carrots, cut into finger-size pieces
 * ½ cup peppers, yellow, red, and / or green, cut into finger-size pieces
 * ½ cup eggplant, cut into finger-size pieces
 * ½ cup sweet potato, cut into finger-size pieces
 * 6 cloves caramelized garlic
 * 1 tsp rosemary
 * 1 tsp thyme
 * ½ tsp tabasco
 * 2 tbsp olive oil
 * fresh ground black pepper

Directions

 * 1) Preheat the oven or grill. Temperature: grill medium, or 350 °F oven.
 * 2) Toss the onion, carrots, peppers, eggplant, sweet potato, garlic, rosemary, thyme, tabasco, olive oil, and fresh ground black pepper.
 * 3) Place in an ovenproof roasting pan.
 * 4) Roast for 45 minutes, turning every 10 to 15 minutes as the vegetables begin to brown.

Nutritional Information

 * Calories 120
 * Protein 1g
 * Fat 7g
 * Sat Fat 1g
 * Cholesterol 13 mg
 * Fiber 2g
 * Sodium 15 mg