Simple roasted vegetables

Ingredients

• 1 medium eggplant, sliced
• 6 cherry or grape tomatoes, halved
• 2 zucchinis, sliced
• 1 summer squash, sliced
• 6 cloves garlic, peeled, whole
• 1 tsp. basil, dried
• 1 tsp. oregano, dried
• 1 tsp. red pepper flakes, dried & crushed
• 3 Tbsp. extra virgin olive oil
• Black pepper and salt to taste

Directions

Preparation

1. Pre-heat oven to 400F
2. Wash and pat dry the vegetables
3. Slice or chop the vegetables, uniformly. Here, I have left the garlic whole
4. Toss the vegetables in olive olive and sprinkle herbs, black pepper and pepper flakes. Hold the salt.

Roasting

1. On a parchment lined sheet pan, arrange or toss the vegetables
2. Roast the vegetables for 30 minutes

Serving

• Salt to taste
• Serve with toasted baguette (optional)