Roasted Baby Eggplant, Tomato and Zucchini

Ingredients

• 1/2 pound baby eggplant
• 1/2 pound tomatoes
• 1/2 pound zucchini
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees F.
2. Cut eggplant, tomatoes and zucchini into bite-sized pieces.
3. In a large bowl, combine olive oil, garlic, salt and pepper. Add cut vegetables to the bowl and toss to coat.
4. Spread vegetables on a large baking sheet in a single layer.
5. Roast for 25-30 minutes, or until vegetables are tender and lightly browned.
6. Serve warm.

Interesting Facts

• Eggplant is rich in vitamins A, B and C and minerals such as calcium, iron and magnesium.
• Tomatoes are a great source of vitamin C, potassium and lycopene.
• Zucchini is low in calories and contains vitamin C, potassium and folate.