Roasted Vegetables with Basil

Prep time: 15 minutes | Cook time: 20 minutes | Serves 2

1 small eggplant, halved and sliced

1 yellow bell pepper, cut into thick strips

1 red bell pepper, cut into thick strips

2 garlic cloves, quartered

1 red onion, sliced

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper, to taste

½ cup chopped fresh basil, for garnish

Cooking spray

1. Grease the baking pan with cooking spray.
2. Place the eggplant, bell peppers, garlic, and red onion in the greased baking pan. Drizzle with the olive oil and toss to coat well. Spritz any uncoated surfaces with cooking spray.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC), and set time to 20 minutes.
4. Flip the vegetables halfway through the cooking time.
5. When done, remove from the oven and sprinkle with salt and pepper.
6. Sprinkle the basil on top for garnish and serve.