Extreme Vegetable Goodness

• 3 cups butternut squash, cubed (1 small)
• 3 cups sweet potatoes, cubed (1 very large)
• 3 cups baby plum tomatoes or 3 cups cherry tomatoes
• 5 variously-coloured sweet peppers, cubed
• 3 Japanese eggplants, cubed
• 1 fennel bulb and greens, quartered and sliced
• 1 very large red onion, large dice
• 12 cup extra virgin olive oil
• salt, pepper
• 1 tablespoon dried oregano
• 34 lb grated pecorino cheese

1. Preheat the oven to 375F.
2. Toss all the vegetables in a very large pan.
3. Drizzle with the evoo, and add salt and pepper to taste, and oregano.
4. With very clean hands, give everything a toss to distribute and bake for 1 1/2 hours.
5. Sprinkle with grated pecorino and bake a further 20 minutes - your vegetables with be very soft and tender, not crisp at all.
6. This is a 'comfort' recipe, so if you must have crisp vegetables, best do them another way.
7. ;-)
8. Serve warm, or close to room temperature.
9. The extreme veggie goodness has better-developed flavours that way.
10. Spoon the juices in the pan over each serving - they are divine.

butternut squash, sweet potatoes, baby plum tomatoes, sweet peppers, eggplants, fennel, red onion, extra virgin olive oil, salt, oregano, pecorino cheese

Taken from www.food.com/recipe/extreme-vegetable-goodness-412004 (may not work)