Roasted Eggplant and Summer Squash

  • Eggplant, peeled or unpeeled depending on preference, and cubed into 3/4" cubes
  • Summer squash, cubed into 3/4" cubes
  • garlic cloves, whole and unpeeled, to taste
  • olive oil, salt and pepper to taste

Toss the cubed veggies with oil, salt and pepper.  Roast at 375 degrees (in two separate dishes as one may take less long than the other) for approx 30-40 minutes, or until they are tender.  You can throw the garlic in with the veggies.  Remove all from oven.  Peel the garlic, squeeze out roasty garlic flesh, and mix everything together.  Check for seasonings and serve hot!