Categories: Vegetables

Ingredients

• 1 lb round red potatoes, cut into 1 inch pieces
• 1 T dried rosemary, crushed
• 2 T water
• 1 T olive oil
• 1/2 tsp ground pepper
• 1/4 t salt
• 1 large sweet red pepper, seeded and cut into 1 inch pieces
• 1 medium eggplant cut into 1 inch pieces
• 8 cloves garlic

Directions

1. Place potatoes in a large bowl. Combine rosemary and next 4 ingredients, stir well. Pour 1/3 of the oil mixture over mixture over potatoes, toss well.

2. Place potatoes in one end of a large roasting pan coated with cooking spray. Bake at 450 for 8 minutes.

3. Place red pepper in a bowl, add half of remaining oil mixture. Toss well. Place red pepper next to potato and bake 5 minutes.

4. Place eggplant and garlic in bowl, add remaining oil mixture and toss. Add to potato and red pepper and bake 20 additional minutes or until vegetables are tender.

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