What we need
1 Red bell pepper diced
½ yellow squash slice length wise into ½ inch thick
1 small eggplant sliced length wise into ½ inch thick
6-8 button mushrooms cut into half
1 red onion cut into piece
1 small potato cubed
1 tbsp. thyme
2 tbsp. rosemary
¼ cup olive oil
1 tsp. white vinegar or apple cider
1 tsp. soy sauce
1/3 tsp. sugar
3-4 garlic minced
Black pepper and salt to taste
How to make
Preheat oven to 250 degrees c.
In a bowl mix oil, garlic, vinegar, soya sauce and herb, salt and pepper together and keep aside.
Now take a large bowl put the chopped vegetables, add dressing in it stir well until all vegetables are coated.
Take an oven proof baking pan lined with aluminium foil then spread the vegetable’s on the pan and pour the remaining dressing. Sprinkle salt and pepper and some rosemary grilled for 30 minutes, turn vegetable every 10-15 minute cook till the vegetable is soft. Serve hot with garlic bread.
You can grill vegetable in the pan so if you don’t have oven still you can enjoy.
Heat a pan on medium heat place vegetable you may need to work on batches.