Oven Roasted Vegetables

Use any combination of the following cut into bite-sized pieces:

• unpeeled, washed eggplant
• small red potatoes
• yellow or green summer squash
• mushrooms
• asparagus
• bell peppers
• peeled red onion

Toss with crushed garlic cloves and olive oil. Sprinkle with rosemary, oregano, tarragon, and basil to taste. Spread in a roasting pan in single layers and roast approximately 20 minutes at 400 °F until veggies are tender and slightly brown, stirring occasionally. Salt and pepper to taste. Serve immediately while warm.  Use leftovers in green, brown rice pasta, or quinoa salads.

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