Preheat oven to 425 degrees F. In a foil-lined 15x10x1-inch baking pan place eggplant, mushrooms, sweet red pepper and red onion. Combine olive oil, garlic, sage, salt and black pepper. Drizzle over vegetables, tossing to coat.Advertisement
Roast, uncovered, about 25 minutes or until vegetables are tender, stirring twice.
Serve with Farro Risotto with Butternut Squash.
2 vegetable, 1/2 fat