Roasted Vegetables

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

Preheat oven to 450° F (230° C).
Combine all ingredients in a mixing bowl and toss to coat.
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.

Per serving: Calories 110, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 10 g (Fibre 4 g, Sugars 4 g), Protein 3 g.

Vegetable Seasoning

Sea Salt (Grinder)

Black Pepper (Grinder)

Sheet Pan

Sheet Pan Liner