Roasted Eggplant and Zucchini

INGREDIENTS

• 1 medium-sized eggplant

• 2-3 zucchini

• Olive oil*

• Kosher salt*

• Freshly ground black pepper*

• Dried oregano*

*indicates Kitchen Staple item

DIRECTIONS

Line a sheet pan with parchment paper. Slice the eggplant and zucchini, vertically, and place on the sheet pan. Brush, lightly, with olive oil, sprinkle with salt, pepper, and dried oregano. Roast for 30 minutes. Enjoy!