I love to roast veggies. I don’t have a particular amount of anything, just throw in more or less of what I’m craving.
Typically it consists of
1 each red and yellow pepper and a sweet onion
1/2 an eggplant
1/4 of a bunch of asparagus
I cut everything into bite size pieces and toss with some olive oil, red wine vinegar, and pepper. I bake in a casserole dish at 425 until everything is warm and just beginning to soften…about 20 minutes. Then I flip the oven to broil and let the veggies sit until they get as dark as I like. My husband does not like the eggplant because it does get very soft…it’s a texture thing with him. I love them because with the red wine vinegar it’s like candy to me. Yummy sweet.