Roasted Summer Vegetables

Ingrédients

• 1/2 cuillère à café black pepper
• 1/4 cuillère à soupe cayenne pepper
• 1 cuillère à soupe olive oil
• 1 pelée eggplant
• 4 gousse garlic
• 1 moyenne zucchini
• 2 petits ensembles tomatoes
• 1 large bell pepper

Directives

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.