Roasted rosemary beets. Clean and cube 6 beets, no need to peel. Place beets in a 13X9 pan. In a bowl combine 2 tbsp. olive oil, 1 tbsp. chopped rosemary, 1/2 tsp. salt and pepper. Drizzle this mixture over beets and toss lightly to coat. Cover pan with foil and bake at 375 for 30 minutes. Uncover and bake another 15-20 minutes until beets are tender. Makes 6 servings.
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