1 Large round eggplant cut in wedges
6 cloves of garlic sliced
1 zuchinni cut up
1 large red onion
4 tbsp mixed dried Italian seasoning, thyme, oregano, basil and rosemary
1/2 tsp.crushed red pepper
1/4 cup virgin olive oil
salt and pepper to taste
1 bunch fresh sprigs rosemary and thyme and oregano and basil ( chop this together and garnish at end on top of vegetables)
put veggies in a bowl toss with dried seasonings, crushed red pepper, lemon juice,olive oil, salt and pepper then spread out evenly onto roasting pan, bake for 425 for about 20 minutes watch veggies and toss them periodically throughout cooking time you can add a drizzle of olive oil throughout to keep them fresh take out of oven serve and enjoy!
TIP: you can also marinate the veggies in a plastic bag with all the spices and garlic and herbs for about 3 hours with all ingredients this will add a kick to the flavor as they marinate.