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Roasted Mediterranean Veggies

Steph Gaudreau
  • 2018 minutes
  • Serves 6

INGREDIENTS

6

Basil, fresh leaves

1

Eggplant (about 12 oz), medium

2 tsp

Italian herbs, dried

1

Red onion, medium

2

Roma tomatoes

1

Yellow bell pepper

2

Zucchini (8 to 12 oz), small

2 tbsp

Avocado oil

1

Generous pinch Sea salt and black pepper