Roasted Legumes

Name: Roasted Legumes
Yield: 6
Ingredients: 4 cloves of garlic, minced; 5 tablespoons of olive oil; 7 medium tomatoes (700g), cut into wedges; 2 medium eggplants (600g), cut into wedges; 2 medium zucchinis (400g), cut into wedges; 12 black olives, cut into wedges; 1 tablespoon of salt; 1 teaspoon of chopped thyme

1
4 cloves of garlic, minced
2
5 tablespoons of olive oil
3
7 medium tomatoes (700g), cut into wedges
4
2 medium eggplants (600g), cut into wedges
5
2 medium zucchinis (400g), cut into wedges
6
12 black olives, cut into wedges
7
1 tablespoon of salt
8
1 teaspoon of chopped thyme

Ingredients

1
4 cloves of garlic, minced
2
5 tablespoons of olive oil
3
7 medium tomatoes (700g), cut into wedges
4
2 medium eggplants (600g), cut into wedges
5
2 medium zucchinis (400g), cut into wedges
6
12 black olives, cut into wedges
7
1 tablespoon of salt
8
1 teaspoon of chopped thyme

Directions

1
Preheat the oven to 350°F (medium)
2
In a small pan over medium heat, sauté the garlic in olive oil until soft (3 minutes)
3
Set aside
4
In a medium bowl, gently mix together the remaining ingredients
5
Add the reserved garlic and mix well
6
Arrange the legume wedges in a single layer in a 9x13 inch baking dish, alternating between the different vegetables
7
Spread any remaining seasonings and olives over the top
8
Cover with aluminum foil and bake at 350°F (preheated) until the legumes are slightly tender (about 20 minutes)
9
Remove the foil and let the legumes cook for an additional 10 minutes to dry out the pan juices and lightly brown the vegetables
10
Serve immediately
11
170 calories per serving