6 servings

1 onion
½ peeled sweet potato
½ peeled potato
1 zucchini with skin
½ eggplant with or without skin
¼ red pepper
Pinch of salt
Pinch of olive oil spray
Oregano, rosemary, thyme, chili powder, etc.
Pepper to taste

Preheat the oven to 430ºF. Prepare a baking tray with parchment paper.
Chop the vegetables into same size cubes, so they cook evenly. Distribute the vegetables in the tray in one layer. Add a pinch of salt, olive oil, pepper to taste and the herbs you want such as oregano, thyme, rosemary, chili powder, etc.

Bake for 20 to 25 minutes, depending on the size of the vegetables, until they are soft when pricked with a fork. Remove from the oven and serve.

(You can also add broccoli, cauliflower, brussel sprouts, asparagus)

Per serving
Cal: 110.5 – P: 5.1 – F: 3.4 – C: 16.8