Sweet Potato Eggplant Tomato Roast

Ingredients

• 2.5 Pound Sweet potatoes, peeled and cut into 1-inch pieces - 2 1/2 (pounds), Peeled and cut into 1-inch pieces.
• 1 Each Eggplant, cut into 1-inch cubes - 1 (medium eggplant), Cut into 1-inch cubes.
• 2 Each Zucchini, cut into 1/2-inch half-moons - 2 (medium zucchini), Cut into 1/2-inch half-moons.
• 2 Cup Grape tomatoes - 2 (cups)
• 0.75 Cup Pitted green olives, halved - 3/4 (cup), halved
• 1 Each Lemon, zested and juiced - 1 (large lemon), Zested and juiced.
• 0.33 Cup Olive oil - 1/3 (cup)
• 4 Count Garlic, minced - 4 (cloves), minced
• 2 Teaspoon Dried oregano - 2 (teaspoons)
• 1.25 Teaspoon Fine salt - 1 1/4 (teaspoons)
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 425°F*. Complete the quick prep for the *sweet potatoes, eggplant, zucchini, olives, lemon, and garlic* as listed.

2. Coat the first vegetables

   2. In a large mixing bowl, stir together the *olive oil, garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper*. Add the *sweet potatoes and eggplant* and toss until well coated.

3. Roast sweet potatoes and eggplant

   3. Spread the sweet potatoes and eggplant in the roasting pan in an *even layer*. Roast for *25 minutes*, stirring once halfway through.

4. Add remaining vegetables

   4. Add the *zucchini, grape tomatoes, and green olives* to the pan. Toss carefully with the partially roasted vegetables, then roast for *18 to 22 minutes* more.

5. Rest and serve

   5. Remove the pan when the *sweet potatoes are tender*, the *eggplant is browned*, and the tomatoes are softened. Let stand for *5 minutes* before serving as a dinner entree.