Roasted summer vegetables

Summer Roasted Vegetable Medley

Chopped eggplants, summer squash, zucchini, onions, peppers

chopped basil

a drizzle of olive oil

salt and pepper to taste

Toss chopped vegetables in a bowl with olive oil, salt and pepper.

Set oven to 425, poor vegetables on a cookie sheet in one lyer and raost in oven.

Flip veggies after 15 minutes and roast until carmelised.

Take out of oven and sprinkle basil on top and serve. Drizzle with balsamic if desired.

Makes a great sandwich filling with a drizzle of balsamic and olive oil.