Oven-Roasted Vegetables

• 1 bunch baby purple Italian eggplant
• 1-2 packets baby bella or white button mushrooms, quartered
• 2-3 garlic cloves, peeled and sliced
• 1 red or sweet yellow onion, peeled and sliced
• fresh basil leaves
• fresh parsley leaves
• good quality white wine
• salt & pepper to taste
• olive oil
• 1/2 fresh lemon, zest and juice

1. Wash and dry all the vegetables. Peel the eggplant to remove most of peel; cut into small chunks. Chop the roma tomatos and slice up the onion into small to medium slices.
2. Cut the mushrooms into quarters and combine all the chopped veggies on to a large metal baking tray. Chop the garlic cloves and scatter over your vegetable mixture; season with salt and pepper to taste. Add a splash of white wine, small squeeze of lemon juice and a good drizzle of olive oil; combine well.
3. Place the combined vegetable mixture in a preheated oven (425 to 445 degrees fahrenheit.)
4. Roast the vegetables until soft and tender. Use a metal spatula to move the mixture around during the roasting to make sure all pieces cook well and are coated with the seasonings.

baby purple, packets baby bella, garlic, red, fresh basil, parsley, white wine, salt, olive oil, fresh lemon

Taken from food52.com/recipes/23440-oven-roasted-vegetables (may not work)