Roasted Eggplant, Potatoes, and Green Beans
1 eggplant, cut into bite size pieces
1/2 pound green beans, stems removed
1 pound tiny yukon gold potatoes
1 large shallot, sliced
2 tablespoons rosemary, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt
Preheat oven to 400 degrees. Place all vegetables on a baking dish and sprinkle with the rosemary, olive oil, and salt. Roast in 400 degree oven for 20 minutes or until all vegetables are tender.
(If your potatoes are larger, you might want to parboil them for 3-5 minutes.)
Remove and serve warm.
1 eggplant, cut into bite size pieces
1/2 pound green beans, stems removed
1 pound tiny yukon gold potatoes
1 large shallot, sliced
2 tablespoons rosemary, minced
2 tablespoons olive oil
1/2 teaspoon kosher salt
Preheat oven to 400 degrees. Place all vegetables on a baking dish and sprinkle with the rosemary, olive oil, and salt. Roast in 400 degree oven for 20 minutes or until all vegetables are tender.
(If your potatoes are larger, you might want to parboil them for 3-5 minutes.)
Remove and serve warm.