"Roasted Fall Vegetables" by Home Cook Cynthia Thompson

Contributed by Home Cook Cynthia Thompson

Ingredients:

1. 2 large Japanese Eggplants, sliced lengthwise and then into 3 inch segments

2. 2 Fennel Bulbs, white parts only

3. 2 large leeks sliced lengthwise and then into 4 inch segments

4. 3 red or orange beets, sliced into quarters

5. Extra Virgin Olive Oil

6. Fresh Rosemary approximately 3 Tbsp

7. Fresh Thyme approximately 3 Tbsp

8. Vignalta, sprinkled to taste

Directions:

1. Prepare the Vegetables.

2. Generously coat bottom of baking sheet with olive oil and place vegetables on sheet, rolling them in the oil.

3. Sprinkle Vignalta to taste.

4. Place in 375 degree oven and bake for 30-40 minutes or until all vegetables are tender when pierced with a fork.

5. Fifteen minutes before removing from the oven, sprinkle and mix Rosemary and Thyme, allowing the spices to roast with the veggies.

6. Reserve a few leafy fronds from the leeks for garnish in a colorful serving dish .