1 red onion
1red bell pepper
2 small zucchini squash
1 bunch aspargus
1 eggplant
olive oil
black pepper
salt
fresh rosemary or basil
Cut all of the vegetables into large chuncks. Drizzle with extra virgin olive oil, sprinkle with salt and fresh ground black pepper, and fresh herbs. Toss to combine. Pour into 9x13 pyrex dish, and roast in oven at 400 degrees for 20-30 minutes until the veggies are tender.
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