Serves: 4
1 pound of eggplant
1 green bell pepper
8 red potatoes
4 cloves garlic
1 Tablespoon of rosemary
¼ teaspoon salt
1 onion
½ red bell pepper
1¼ cups winter squash
1 ½ Tablespoons olive oil
¼ teaspoon black pepper
Cut the vegetables into pieces roughly the same size. You can leave them in biggish chunks if you
like or cut into 1" cubes.
In a big bowl, mix the veggies, except the eggplant, with
the oil and herbs an season with salt and pepper. Add eggplant to the bowl and mix lightly.
Spread the vegetables on a big baking sheet and roast in a 400° oven. After about 30 minutes, turn as many pieces as you can with a spatula. Roast for 20 minutes more, and then check veggies for softness and brownness. Check every 15 minutes after that. Cooking time depends on your pan, the amount of oil, and the size of the pieces.