Roasted Vegetables

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Southern Living


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1 medium eggplant, peeled and cubed

1/4 teaspoon salt

2 zucchini, sliced

1 large sweet potato, peeled and sliced

1 onion, peeled and cut into eighths

1 red bell pepper, cut into 1-inch pieces

1/4 cup olive oil

1 tablespoon chopped fresh rosemary

1/4 teaspoon pepper

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