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Roasted Vegetables

Susan
Basic roasted vegetables that are always good to have around to add to omelets, wraps or pasta.
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Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes
Course Entree
Cuisine Italian
Servings 6

Ingredients
  

  • 1 Eggplant
  • 2 Zucchini
  • 1 large Onion
  • bunch Asparagus
  • 2 Red Bell Peppers
  • 10 Baby Carrots Split in half
  • 1 can Diced Tomatoes
  • 1 small can of Chick Peas
  • 2 clove Garlic

Instructions
 

Preheat oven to 500°

  • Cut all vegetables in big chunks including the onions. Lay them out on a baking dish like you would use for lasagna.
  • Sprinkle with Olive oil and salt. Place in the oven for 15 minutes.

While that’s cooking start the tomato mixture.

  • Add diced tomatoes, garlic, black pepper, parsley and chick peas to a sauce pan and cook until slight boil.
  • Now, 15 minutes is up, so add the tomato mix to the baking dish. Mixing it all up. Cook another 12 minutes. You can sprinkle with Parmesan or Romano cheese when serving.