Jemma O'Hanlon's Foodwatch - Roasted Italian vegetables
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Ingredients
- 4 small (300 g) zucchini
- 4 (300 g) small finger eggplants
- 4 (200 g) cherry or egg tomatoes
- 1 each red and yellow capsicum (200 g each)
- 1 onion, sliced into wedges
- 1 tablespoon olive oil
- freshly-ground black pepper
- TO SERVE: 2 tablespoons chopped flat-leaved parsley
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