Oven cooked veggies

When I make these, I cook them in a baking dish, which results in a moister texture.  If you are looking for a drier consistency, then I suggest spreading them on a cookie sheet before baking.


In a large bowl. combine the following vegetables in a large Tupperware bowl with a lid (all veggies cut into large chunks) :

1 1/2 cups onion
1 1/2 cups peppers NOT GREEN - but that's just me :)
1 1/2 cups mushrooms
1 1/2 cups zucchini
1 1/2 cups yellow squash

Combine all veggies in a Tupperware bowl with 1/4 cup olive oil and 1 Tbsp. fresh, chopped rosemary.

Put lid on bowl and shake until well coated.

Bake at 400 degrees for 35 minutes, stirring occasionally.  Taste 1 piece and determine if it is the desired consistency.  If not, continue to bake, checking every 7 minutes until satisfied with consistency.
Makes roughly 4 cups veggies.

Optional: Include 1 1/2 cups eggplant.