Roasted Summer Veggies with Basil

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Category

This is seriously DELICIOUS and so simple to make.

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
Ingredients
 ¼ cup Extra Virgin Olive Oil
 1 medium Eggplant, peeled, diced
 1 large or 2 medium Zucchini, diced
 2 cups Grape Tomatoes (or 3-4 large Tomatoes), chopped
 1 cup Fresh Basil, chopped
 Sea Salt (to taste)
 Black Pepper, ground (to taste)
1

Combine all ingredients except basil in a bowl until mixed.

2

Place on a baking tray and bake (roast) at 350 for about 45 minutes until veggies are caramelized.

3

Season with salt and pepper, and mix in basil.

4

This is delicious hot or cold.

Additional Notes:

Another great choice in early summer would be our Blueberry Almond Salad which uses up those lovely seasonal blueberries!

Ingredients

Ingredients
 ¼ cup Extra Virgin Olive Oil
 1 medium Eggplant, peeled, diced
 1 large or 2 medium Zucchini, diced
 2 cups Grape Tomatoes (or 3-4 large Tomatoes), chopped
 1 cup Fresh Basil, chopped
 Sea Salt (to taste)
 Black Pepper, ground (to taste)

Directions

1

Combine all ingredients except basil in a bowl until mixed.

2

Place on a baking tray and bake (roast) at 350 for about 45 minutes until veggies are caramelized.

3

Season with salt and pepper, and mix in basil.

4

This is delicious hot or cold.

Roasted Summer Veggies with Basil

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stephanie goodman and jane schwartz

THE NOURISHING GURUS

Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.

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