Roasted Vegetables

Ingredients

1 1/2 lb sliced eggplant, 1/2-inch thick 1 lb sliced red onion, 1/2-inch thick 1 lb sliced tomatoes, 1/2-inch thick 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 1 1/2 Tbsp olive oil

Instructions

1. Preheat oven to 400F.

2. In a large bowl, combine eggplant, onion and tomato with salt, pepper and oil. Spread on baking pan and roast for 15 to 20 minutes.