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Roasted Vegetable Salad

HEAT oven to 500 degrees F.

MAKE small slits in the skin of 5-6 small eggplants

INSERT slivered cloves of garlic into the slits and CUT in half lengthwise

LINE a large baking pan with foil and spray (or coat with a brush) with olive oil

PLACE eggplant and 10-12 small carrots on baking pan and generously brush vegetables with olive oil and SPRINKLE with Herbs de Provence or Thyme, SEASON with salt and pepper

BAKE in hot 500 degree oven for 40 minutes

LAYER over a platter of mixed greens that have been tossed with a vinaigrette dressing