Roasted Vegetables

By Sunset
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1 eggplant (1 lb.)

2 pounds crookneck or pattypan squash

3 red bell peppers (8 oz. each)

2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary

2 pounds red thin-skinned potatoes (2 in. wide)

1/3 cup olive oil

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

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