Oven Roasted Veggies

Use any combination of the following vegetables, unpeeled, washed, and cut into bite-sized pieces: eggplant, small red potatoes, red onion, yellow or green summer squash, mushrooms, asparagus. 

Toss with crushed garlic cloves, olive oil, and sprinkle with rosemary, oregano, tarragon, and basil to taste.  Spread in roasting pan in single layers and roast approx. 20-25 minutes at 400° until veggies are tender and slightly brown, stirring occasionally.  The amount of time needed depends on the size of the veggie.  Salt and pepper to taste.  Serve warm, or use cold leftovers in salad.