Garlic-Roasted Veggies - cooking recipe

Ingredients

2 small eggplants
3 small zucchini
3 small yellow squash
3 red bell peppers
3 yellow or green peppers
2 cloves garlic, minced
2/3 c. olive oil
2 Tbsp. salt

Preparation

Preheat oven to 375\u00b0.
Cut each eggplant lengthwise into 8 strips; place, skin side down, on roasting pan.
Cut zucchini and squash into 3 pieces.
Place on second baking sheet.
Cut peppers in half and seed them.
Place them, cut side down, on the baking sheet with the zucchini and squash.