Roasted Eggplant Slices and Summer Squash |
Author: Guava Rose
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 1 lb. long eggplants
- 1 lb. summer squash
- 6 T. grapeseed or other oil
- sea salt
- pepper
- chopped fresh thyme or dried thyme
- Preheat oven to 400 degrees. Spray two large baking sheets with non-stick spray.
- Trim ends off eggplants and cut into ¼" diagonal slices.Trim stems off summer squash and slice each crosswise through the center to create two "flowers."
- Lay all slices flat in a single layer on the baking sheets. Drizzle with oil. Sprinkle with salt, pepper and herbs.
- Bake for 40 minutes or so until vegetables are tender and browned.
Recipe by Guava Rose at http://www.guavarose.com/2012/09/roasted-eggplant-slices-and-summer-squash/
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