How to Make Roasted
8 garlic cloves, peeled but left in whole
2 trimmed and cubed eggplants
4 trimmed zucchini
21 oz peeled and seeded butternut squash
4 seeded assorted colored bell peppers
4 teaspoons olive oil
2 tablespoons shredded basil
Preheat the oven to 400°F.
Cut the onions into wedges. Put
the onion wedges, whole garlic cloves, and eggplant cubes in a
Cut the zucchini and bell peppers
into chunks. Cut the butternuts into wedges.
Add in the zucchini, squash, and
peppers to the roasting pan.
Sprinkle the oil over. Stir gently
until all the vegetables are coated lightly in the oil.
Roast the vegetables in the oven
for 45-50 minutes. Make sure they are softened. During cooking,
carefully turn the vegetables over occasionally.
Remove the vegetables from the
oven. Add in the pepper to taste.
Scatter with shredded basil and