Roasted Vegetables
Servings : 4

Onions, Fresh, Stewcut 1” ¼ Cup
Zucchini, Fresh, Cut 1” x 1 ½” ¾ Cup
Yellow Squash, Fresh, Cut 1” x 1 ½” ¾ Cup
Eggplant, Fresh, Cut 1” x 1 ½ ” 1 Cup
Garlic Cloves, Whole, Peeled 4 Each
Carrots, Fresh, Cut 1” x 1 ½”  ¾ Cup
Tomatoes, Fresh, Quartered 1 Cup
Olive Oil ½ Oz.
Salt 1/8 Teaspoon
Black Pepper 1/8 Teaspoon

1. Sprinkle salt lightly on tomatoes and cook skin side down in oven at 200ountil roasted and dried about 3 hours.
2. Toss each type of remaining vegetable except garlic in olive oil.
3. Place on a cookie sheet and roast in 350o oven until fork tender (about15 minutes).
4. Coat garlic with olive oil and roast in oven until done.
5. Combine vegetables and season with salt and pepper.