Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Roasted Vegetables

Chop equal quantities of zucchini, onions, bell peppers, carrots and eggplant.

Preheat oven to 425°.

Roast eggplant on a separate tray.

Mix vegetables and sprinkle with garlic salt. Spread out on a baking tray and spray with olive oil. Bake for 20 minutes.