Roasted Summer Vegetables

Ingredients

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