Flaim Farms

Ingredients

• 2 medium eggplants, peeled and cubed into 1/2 inch cubes
• 2 medium zucchini, trimmed and cubed into 1/2 inch cubes
• 1 medium yellow squash, trimmed and cubed into 1/2 inch cubes
• 2 red bell peppers, trimmed and chopped into 1 inch pieces
• 1 yellow bell pepper, trimmed and chopped into 1 inch pieces
• l large red onion, chopped into 1 inch pieces
• 2 pints of grape tomatoes
• 4 garlic cloves
• 1/4 cup light or extra virgin olive oil

Steps

Add all above together and toss with oil to coat.

Divide onto 2 sheet pans and roast 10 minutes in a 450 degree oven then turn and roast until the vegetables start to caramelize – about another 10 minutes. Remove from oven, place in a large serving bowl, sprinkle seasonings on them and toss evenly to coat.

Seasonings:

• 3 Tablespoons fine chopped basil leaves
• 2 Tablespoons chopped thyme leaves
• Sea or Kosher salt to taste
• Pepper to taste

Serves 6.

Recipe courtesy of Susan at Naturally Low Carb