Roasted Vegetables

Tuesday November 07, 2006 04:00 PM EST

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This can really be any combination of vegetables you like, about 5 lbs. in total
Eggplant
Parsnips
Red and yellow peppers
Small butternut squash
Asparagus
4 tbsp. good olive oil
2 tsp. kosher salt
Fresh ground pepper
Chopped fresh parsley

1. Preheat oven to 375º.
2. Cut all the vegetables in 1" to 1-¼" cubes. In a large bowl, mix all vegetables with olive oil, salt and pepper. Lay vegetables in a single layer onto 2 sheet pans.
3. Bake for about 30 minutes, until vegetables are tender. Turn once with a spatula and bake for another 10 minutes. Before serving, sprinkle with parsley.