Rainbow Roasted Vegetables When the weather turns cold and the skies turn grey- these roasted vegetables are a great way to add some colour to your diet! This recipe can be made with any vegetables you have on hand and can be enjoyed on its own or in a variety of other recipes. Ingredients: 1 large eggplant, cut into 1 inch cubes 3 zucchinis, sliced to 1.5 inch thickness 2 large red peppers, sliced 1 large red onion, sliced 4 cups white mushrooms (or any kind available), sliced in half 4 cloves garlic 1.5 tbsp olive oil 3/4 cup water 1 tsp table salt directions: preheat the oven to 425F chop garlic and all vegetables Place all ingredients on a large cookie sheet lined with parchment paper mix the oil and water and pour over vegetable mixture add salt and mix so that all vegetables are evenly coated place in the oven and bake for 45 minutes to one hour, until the vegetables are tender *If the mixture starts to get well done on the bottom before the vegetables are sufficently cooked through, add 1/2 cup water more and toss to coat Useful ideas for this recipe: 1. Left over grilled vegetables make a delicious base for a pureed soup 2. Pack lunch! make tomorrow’s lunch a grown up grilled cheese sandwich, with 1 oz melted feta cheese and grilled vegetables on whole grain bread! 3. Add 1 can tomato paste, 1 tsp oregano, and 1 tsbp basil, puree for homemade pasta sauce from scratch!