Enjoy roasting eggplant with a little olive oil…I keep it in the fridge after preparing and it lasts a few days. This is a good quick addition for me to use on a salad or in sandwiches or with some brown rice. It’s easy to roast just about anything and it’s fun! Namaste – the roaster in me sees the roaster in you. 🙂
Cut up your veggies and toss in some extra virgin olive oil, a little salt and pepper or spice of your desire. On a cookie sheet in a 350 degree oven until fork tender.