Beautiful Roasted Vegetables

Ingredients

• 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
• 1 whole Red Onion, Peeled And Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
• 1 whole Medium-sized Eggplant, Cut Into Large Chunks
• 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
• 3 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
• 1/3 cup Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with foil or parchment.

2. Cut the eggplant, butternut squash, red onion, and red bell pepper into large chunks as listed, and slice the asparagus into 2-3 inch pieces. Quarter or halve the mushrooms depending on size.

3. In a large bowl, toss all the vegetables with the olive oil, minced garlic, salt, pepper, and the Montreal steak seasoning or your chosen seasoning or herbs until evenly coated.

4. Spread the vegetables in a single layer on the baking sheet, using two sheets if needed so they do not crowd and steam.

5. Roast for about 20 minutes, stirring once halfway, until the squash and eggplant are tender and the edges are browned.

6. Taste and adjust the salt and pepper, then serve hot straight from the pan.