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

 * 1) Preheat oven to 400°F.
 * 2) Wash and thinly slice vegetables (use a mandolin for more uniform results).
 * 3) Place in a large bowl and toss vegetables with remaining ingredients.
 * 4) Cut a sheet of parchment the size of a cookie sheet and line pan with it.
 * 5) Spread vegetables without overlapping; season with salt and pepper.
 * 6) 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