Roasted Vegetable Medley

1 cauliflower, cut into florets

1 eggplant, peeled, cut quarters (lengthwise) and thinly sliced

2 portabella mushrooms, cleaned and sliced

2 red peppers, cored and sliced

1 onion, peeled and quartered

¼ cup olive oil

1 teaspoon salt

1/ teaspoon pepper

Preheat the oven to 425ºF.

  1. Place all of the vegetables on a half-sheet pan with sides (approx 12” x 18”).  Combine with the olive oil, and sprinkle on the salt and pepper.
  2. Roast in the oven for approximately 20-25 minutes, or until the vegetables are cooked to your liking. 

BIG NOTE: every 10 minutes, turn over the vegetables to keep them from burning.

Serves 4-6 as a side dish