Roasted Antipasti Party Platter

Ingredients

• 2 onions

• 3 zucchini

• 3 medium sweet potatoes

• 2 eggplants

• 2 red bell peppers

• 1 green bell pepper

• 1 orange bell pepper

• Olive oil

• Salt and black pepper

Instructions

Slice the eggplants and sweet potatoes into attractive round slices about 1 cm (½ inch) thick.

Cut the zucchini and peppers lengthwise into strips.

Cut the onions into quarters.

Arrange all the vegetables on a lightly greased baking sheet and brush them generously with olive oil. You may drizzle additional olive oil over the vegetables if desired.

Season with salt and black pepper.

Roast the vegetables for about 20 minutes, or until they are partially browned and tender.

Transfer the roasted vegetables to a large serving platter and serve with small bowls of a dipping sauce made from olive oil and fresh herbs.