Start by splitting in half Japanese eggplants (very small petite eggplants) and some medium sized plump tomatos, making sure that they sit evenly on the baking tray.
Drizzle with olive oil.
Add your favorite seasonings...Dave and I love a seasoning combo called Pizza Magic.
Add a thin slice of asiago cheese to each piece of vegie.
Roast at 400 until cheese starts to bubble or vegies start to slightly brown...yum!!
Thursday, July 19, 2007
Jess' Roasted Vegies (I know, such a creative name!!)
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