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Zion Nat'l Park, Columbine

Roasted Veggies

Roasted Veggies Delicious as a side dish or as an addition to a green or grain salad.

Ingredients:
• ¼ cup extra virgin olive oil
• 4 large garlic cloves – crushed and minced

• 3 medium eggplants – sliced lengthwise into 8 wedges, each wedge cut into 3 pieces

• 3 large red bell peppers – cut into bite size pieces

• 2 medium red onions – cut into 8 wedges, layers separated


• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• Sea salt & freshly ground pepper to taste

To Prepare:
1. Preheat oven to 400F.

2. Put all the vegetables in a large mixing bowl, sprinkle the thyme leaves in, and drizzle the olive oil over the mixture.

3. Use your clean hands to mix the vegetables with the oil and herbs.

4. Arrange the mixture on a large baking sheet, spreading them in an even layer. Sprinkle salt and pepper over the vegetables and place in the oven.

5. Roast vegetables for 15 – 20 minutes, turning over once during this time, until the eggplant is tender when pricked with a knife. Remove from the oven and either serve immediately, or let them cool for later use in a green or grain salad.

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“When I began to work with Robin as a client, she immediately recognized that my success involved more than treating issues relating to my heart. Her knowledge and caring has given me the opportunity and confidence to improve my overall health and mental outlook for the future. I have received excellent care from many doctors but what may be more important is that Robin has made me want to do more for myself.
—Pat G., Client

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