Recipe for Roasted Seasonal Vegetables 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 lrg Eggplant, unpeeled, cut into 1-inch chunks
3 x Carrots, peeled and cut into 1-inch chunks
2 x Zucchini, cut into 1-inch chunks
1 x Leek, white and light green parts only, cleaned and sliced
1 lb Baby new potatoes, quartered
5 x Garlic cloves, peeled but left whole
3 tbl Olive oil
1 tsp Finely chopped fresh thyme
Salt and freshly ground black pepper
----------------- GARNISH ----------------
Instructions:
Instructions: Preheat the oven to 400 degrees. In a large roasting pan, combine the eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt, and pepper, and mix well, being sure to coat all the vegetables evenly.

Roast for 30 minutes. Using long oven mitts to protect your hands, turn the vegetables every 10 minutes as they roast. Then, add the remaining 1 tablespoon oil and continue roasting for 30 more minutes, turning once more at the midway point. The mixture should be brown and caramelized.

Taste for seasoning. Spoon the vegetables into a large serving bowl and garnish with the parsley. Serve immediately.

Yield: 4 to 6 servings

Notes:

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