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Tarragon Roasted Vegetables




Source of Recipe


Salt Free Life


Recipe Link: http://www.saltfreelife.com/community/viewtopic.php?p=21#21

List of Ingredients




2 bell peppers, seeded, cleaned and cut into 1- inch squares
2 yellow squash cut into 1/2- inch rounds
2 zucchinis cut into 1/2-inch rounds
1 medium-sized eggplant cut into half inch rounds divided into semicircles
olive oil as needed
freshly ground black pepper to taste
2 tablespoon fresh tarragon chopped
1 tablespoon fresh dill chopped
1 tablespoon fresh rosemary chopped
1 tbsp. butter

Recipe



Heat the a cast iron skillet to medium high heat over a charcoal grill or on top of the stove. Spread all the pieces of vegetables on a plate in one layer. Drizzle olive oil over them and season them with black pepper and all the herbs. When the cast iron pan is hot, add the vegetables and cook, tossing them around so that they don't burn. Cook until the vegetables are tender, but not mushy. Serve either hot or at room temperature.