Zucchini + Sicilian Eggplant Roast

By Dane Feldman

Photo by Dane Feldman.

Yes, you guessed it. It is time once again for oven-roasted vegetables, which is a favorite of mine through the fall and winter. This recipe is a tad different than ones I’ve done in the past thanks to the inclusion of zucchini, Sicilian eggplant, and cipollini onions, but does include Penzey’s Forward seasoning. If you haven’t picked this up yet, I certainly suggest you do so.

What you’ll need:
2 sweet potatoes, sliced
1 zucchini, sliced
2 carrots, sliced
1/3 Sicilian eggplant, cubed
6 cipollini onions, sliced
2 tsp Penzey’s Forward
Olive oil

Preheat the oven to 450.

Drizzle olive oil onto a large cookie sheet. Spread the vegetables out on the cookie sheet and drizzle more olive oil on top. Add the seasoning and roast in the oven for 30-45 minutes.