• 1 lg eggplant, cut into 1/2 in. dice
• 1 lg zucchini, cut into 1/2 in. dice
• 1 med. yellow squash, cut into 1/2 in. dice
• 1 cup chopped yellow onions (I sometimes use red, they’re a bit sweeter)
• Garlic cloves, cut in half (to taste)
• 1/4 cup olive oil (more if you think you need it to roast evenly or if the veggies aren’t coated)
• 2 tsp salt, or more to taste
• 1 tsp freshly ground black pepper, or more to taste
• Italian Seasoning, to taste (I sprinkle liberally so that some gets on all the veggies when mixed)
Preheat oven to 350 degrees. Put the vegetables in a large mixing bowl with olive oil, salt, pepper, and italian seasoning. Toss well to coat evenly. Spread the vegetables in a single layer in a large roasting pan. Roast until soft and golden brown, about 45 min. Transfer to a serving bowl and toss with a little lemon juice. These reheat well, and are a nice compliment to rice. You can also add portabella mushrooms, diced tomatoes, sundried tomatoes, marinated artichokes, or diced carrots for a little variety. This really works well with a lot of different vegetables.