Garlicky Roasted Beets, Leeks and Eggplant
bunch leeks, halved, washed well and cut into 2 inch chunks
bunch beets, washed and cut into 1 inch chunks
eggplant, cut into 1 inch chunks
cloves garlic, peeled and crushed
Preheat the oven to 400°F.
Line a baking sheet with nonstick aluminum foil (or heavy duty aluminum foil spayed with cooking oil spray).
Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir well.
Bake for 25 minutes. Then, remove from the oven and stir well. Return to the oven and cook for an additional 10 minutes.
Transfer to a bowl and serve immediately.