Roasted Vegetables

Ingredients

• 1 small eggplant, cut in half, then cut into 1/2" slices
• 1 zucchini, cut in 1/4" slices
• 2 bell peppers, cut in thick wedges
• 1 red onion, cut in thick wedges
• 6 mushrooms, quartered
• 3 tbsp olive oil
• 1 tbsp Vegetable Seasoning
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Preheat oven to 450° F (230° C).
2. Combine all ingredients in a mixing bowl and toss to coat.
3. Place in a single layer on a Sheet Pan lined with a Sheet Pan Liner. Roast for 20 minutes, or until peppers are slightly charred.