Something about roasting brings out the flavor and makes all vegetables taste better. The way I like to cut up my squash and eggplant for this recipe is to slice each squash or eggplant in half longways, and then cut across the slices at about 1 inch intervals.  I peel the butternut squash and cut into 1 inch cubes. For the onions, I quarter, and then slice thinly.  Feel free to add or substitute your favorite seasonal veggies.


1 zucchini

1 red bell pepper

1 small butternut squash

1 small red onion

3 tbsp olive oil

½ tsp salt

½ tsp black pepper

4-5 springs fresh thyme


Preheat the oven to 450 degrees F. Cut all vegetables into 1 inch pieces. Place the squash, eggplant, peppers, and onion in a large roasting pan. (Line with parchment paper for less mess.) Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender. Toss still warm veggies with fresh thyme.

Serves 4