Roasted Vegetables

• 1 bunch asparagus Ends Cut Off, Sliced Into 2-3 Inch Pieces
• 1 whole red onion Peeled And Cut Into Large Chunks
• 1 whole red bell pepper Seeded And Cut Into Large Chunks
• 8 ounces mushrooms weight, any Kind, Quartered Or Halved Depending On Size
• 1 whole eggplant Medium-sized, Cut Into Large Chunks
• 1/2 whole butternut squash Peeled And Cut Into Large Chunks
• 3 cloves garlic Minced
• salt
• 1 teaspoon montreal steak seasoning Or Any Other Seasonings Or Herbs
• 1/3 cup olive oil

1. Preheat oven to 450 degrees.
2. Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.
3. Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.
4. Serve immediately or keep in the fridge for when you need them!
5. *Really, these guidelines can be used with any vegetables and the best seasoning to use is Rosa's salt!

red onion, red bell pepper, mushrooms, butternut, garlic, salt, montreal steak seasoning, olive oil

Taken from www.yummly.com/recipe/Roasted-Vegetables-1518397 (may not work)