Roasted summer vegetables

Any combination of sliced eggplants, summer squash, zucchini, tomatoes, carrots, onions, whole garlic cloves

dry herbs (thyme, oregano, rosemary), if desired

salt and pepper

olive oil

Put chopped veggies in a bowl, toss with salt and pepper and herbs if desired and pour a couple tablespoons of oil. Toss well so that all veggies are coated with light layer of oil.

Roast on sheet pan at 450 util browned for about a half hour. Make sure to stir often and keep an eye on them so they do not burn.

Roasted veggies are so fast and flexible for whatever flavor you are craving. Serve over rice with whatever flavors you like and pair with whatever protein you desire. Makes great taco bowls, shawarma bowls, put a fried egg on egg on top, top with basil or chimichurri. The options are endless!