Classy Roasted Vegetables

  • 1 Medium Zucchini, stem removed and chopped ¾ inch
  • 1 Medium Eggplant, stem removed and chopped ¾ inch
  • ½ White Onion, cut into wedges 1 inch
  • 1 Red Bell Pepper, seeded and chopped 1 inch
  • 1 Lemon, juiced
  • 1 Tbsp Olive Oil
  • 1 Garlic Clove, smashed and minced
  • 1½ Tbsp Sea Salt
  • ½ tsp Cumin, freshly dry roasted and ground
  • Fresh Cracked Pepper Corns

Place zucchini and eggplant in a large colander, sprinkle with 1 Tbsp sea salt and cover with a heavy plate, set aside 15-20 minutes. In the meantime preheat oven to 400 degrees fahrenheit. Blot off excess moisture and salt from sweaty veggies with cloth or paper towel. Assemble all vegetables in oiled glass baking dish. Pour lemon juice allover , followed by olive oil and sprinkle with sea salt, cumin and cracked pepper corns. Now that everything is bathed in goodness, let’s roast these for 45 minutes.

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