Roasted Vegetables

Experiment with different combinations of vegetables and herbs!




1 whole Red Onion, Peeled And Cut Into Large Chunks

1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks

8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size

1 whole Medium-sized Eggplant, Cut Into Large Chunks

1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks

3 cloves Garlic, Minced

Salt And Pepper, to taste

1/2 teaspoon each fresh oregano, rosemary and thyme

1/3 cup Olive Oil


Preheat oven to 450 degrees. 

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and herbs. Toss to coat. 

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. 

Serve immediately or keep in the fridge for when you need them!