EGGPLANT AND POBLANO PEPPERS WOW!!! ENJOY DAN:

ROASTED EGGPLANT WITH POBLANO PEPPERS by CHEF DAN
Serves 4

INGREDIENTS:

1 eggplant cut lengthwise into 3-inch strips
2 tablespoons olive oil
3 poblano peppers cut lengthwise into 1/2-inch stripes
2 zucchini, cut into 1/2-inch slices
1 onion, cut into wedges
3 garlic cloves, sliced
12 cherry tomatoes, halved
1/2-teaspoon each dried thyme and dried oregano
1/2-cup parmesan cheese

DIRECTIONS: (PRE-OVEN TO 450 DEGREES)

1. On a cookie sheet place all the vegetables.
2. Add oil, dried thyme, oregano, season with salt and pepper.
3. Toss to evenly coat.
4. Place in pre-heated oven and bake for 45 minutes, turning once.
5. Add roasted vegetables to a serving bowl.
6. Sprinkle with parmesan cheese and serve.

Can be served with pasta mixed in.

ENJOY DAN: BON-APPETITE!!