PARCHMENT-ROASTED VEGETABLES

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Parchment-Roasted Vegetables image

Categories     Vegetable     Side     Roast     Low Fat     Vegetarian     Fennel     Eggplant     Carrot     Zucchini     Vegan     Self     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

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)

Steps:

  • Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

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