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Stacy Lyn's roasted vegetables prepared and plated

Stacy Lyn's Rustic Roasted Vegetables

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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 Vidalia onion
  • 1 red onion
  • 1 small eggplant
  • 1 yellow bell pepper cut in thin slices
  • 1 red bell pepper cut in thin slices
  • 2 tablespoons fresh basil
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut onions through core to keep the rings intact. Cut small eggplant in slices. Cut the rest of vegetables into thick strips. Place vegetables in groups on sheet pan. Do not crowd the pan or the vegetables will steam.
  • Sprinkle basil, salt, and pepper over vegetables and roast for 15 minutes. Turn each piece and roast for 5 to 10 minutes more. Sprinkle with extra salt if needed and serve.
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