roasted asparagus and eggplant.

What a wonderful side dish - italian seasoned, roasted asparagus and eggplant with melty parmesan. Zucchini and squash are great additions (or substitutions) to this recipe.

1 stalk asparagus, washed and chopped into 1 inch pieces

1 eggplant, washed and sliced thin

1/2 cup olive oil

1/2 cup parmesan cheese, shredded

1 clove garlic, finely chopped

1/4 teaspoon each basil, oregano, thyme and rosemary

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to broil. Line a cookie sheet with aluminium foil. In a ziploc bag, combine asparagus, eggplant, olive oil, shredded parmesan cheese, chopped garlic and seasonings. Toss to coat asparagus and eggplant evenly with other ingredients. Pour out onto cookie sheet. Do not overcrowd the veggies. Broil for 4 to 5 minutes. Turn veggies over and broil another 4 to 5 minutes.

xx.

val