Roasted Summer Vegetables

Ingredients

• 1 peeled eggplant
• 1 medium zucchini
• 1 large bell pepper
• 2 small whole tomatoes
• 4 cloves garlic
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/4 tbsp cayenne pepper

Directions

1. Chop all vegetables into 1" cubes and mix together and pre-heat oven to 475 °F (250 °C).
2. Chop garlic into small pieces mix into vegetables.
3. Drizzle olive oil over vegetables.
4. Add black pepper and cayenne pepper (optional).
5. Toss vegetables and place into medium roaster.
6. Roast for 30-40 minutes or until vegetables are tender. Toss every ten minutes so they don't scorch.
7. Serve hot, either alone or over rice.