Name: Zesty Roasted Vegetables
Yield: 8
Ingredients: 1 small eggplant -; 1 tsp. salt -; 4 large red-skinned potatoes -; 3 tbsp. extra-virgin olive oil -; 1 envelope salad dressing mix -; 2 medium zucchini -; 1 medium red onion -

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Ingredients for - Zesty Roasted Vegetables

1. 1 small eggplant -

2. 1 tsp. salt -

3. 4 large red-skinned potatoes -

4. 3 tbsp. extra-virgin olive oil -

5. 1 envelope salad dressing mix -

6. 2 medium zucchini -

7. 1 medium red onion -

How to cook deliciously - Zesty Roasted Vegetables

1. Stage

Position a rack in the top third of the oven and preheat to 425 degrees. Lightly oil a large rimmed baking sheet, preferably a 17 X 13-inch half-sheet pan.

2. Stage

Toss the eggplant and salt together in a colander and let stand for 30 minutes to drain off excess bitter juices. (This is about the time it will take to preheat the oven and begin roasting the potatoes.) Rinse the eggplant well and pat dry with paper towels.

3. Stage

Put the potatoes, 1 tablespoon oil, and 1 tablespoon salad dressing mix in a large bowl and toss until the potatoes are coated. Spread on the baking sheet. Roast for 10 minutes.

4. Stage

Put the eggplant, zucchini and red onion, the remaining 2 tablespoons oil and 1 tablespoon salad dressing mix in the bowl and toss until vegetables are coated. Add the potatoes, mix as well as you can, and spread them out. Roast until the vegetables are tender, about 40 minutes. Serve hot.