Monday, August 4, 2008

Roasted Fennel and Eggplant

Roasted Fennel and Eggplant

1 fennel bulb sliced large
1 eggplant, peeled and diced large
1 tbsp olive oil
salt and pepper

Heat oven to 400. Place cut veggies in large glass or ceramic baking dish, drizzle with oil and season with salt. Cook for 35 minutes, stirring occasionally. Season with pepper after cooking is finished. Serve immediately.

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