1 large eggplant, sliced into rounds then cubed
2 red peppers, cored, seeded and cubed
1 yellow pepper, cored seeded and cubed
8oz cremini mushrooms, stems removed and sliced in half
1 large red onion, peeled and cubed
fresh thyme (optional)
6 tablespoons of olive oil
sea salt and fresh ground pepper
Preheat oven to 400.
Place all veggies in a bowl. Pour oil over top and stir quickly to coat evenly.
Sprinkle with sprigs of fresh thyme, sea salt and fresh ground pepper.
Roast in the oven for 30-40 minutes, until soft but not total mush.