|Well I couldn't get all the ingredients in the title so as you can see peppers, tomatoes topping the eggplant are part of this wonderful roasted vegetable dish!|
Here are a few suggestions to use after all vegetables are washed and prepared by removing stems and cut up:
Red sliced cabbage (I boiled it first to make sure it was cooked all the way through)
brussels sprouts fresh or frozen cleaned
green and yellow squash
green beans fresh or frozen
cubed butternut squash
baby carrots whole or sliced
cauliflower (orange or purple is perfect for summer or holiday)
Or use any other vegetables you love!
Cooking spray oil
parmesan cheese grated
salt, pepper and cayenne to taste
cooking oil spray
Line an extra large cookie sheet with parchment paper. Place all the vegetables on the cookie sheet (for the eggplant is using, place slices of tomatoes on eggplant then generously sprinkle cheese on top.) Spray the entire tops with cooking oil. Sprinkle evenly with spices then cheese on the all the vegetable. Roast in preheated oven of 400 degrees until the vegetables are cooked to your liking. We like ours soft so around 45 minutes.