Roasted Beets, Leeks and Eggplant

Ingredients

• 2 large beets, peeled and cut into 1-inch cubes
• 2 leeks, white and light green parts only, sliced into thin rounds
• 1 large eggplant, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar

Directions

1. Set your oven for 400 degrees F (200 degrees C) to heat.
2. Whisk the balsamic vinegar with the salt, pepper, and olive oil in a small bowl.
3. Add the eggplant cubes, leeks, and beets to a large bowl, then drizzle the balsamic mixture over the top. Toss everything until the vegetables are well coated.
4. Arrange the vegetables on a baking sheet covered with parchment paper or aluminum foil. Roast for 30 minutes, stirring now and then, until the vegetables are tender with a little browning at the edges. Serve warm, or let them come to room temperature first.