ROASTED VEGGIES

ROASTED VEGGIES

1 Medium butternut squash peeled & chopped bite size
1 Eggplant sliced 1/2 inch thi
2 Zucchini squash sliced about 1/4 inch thick
1 Large onion cut in 6ths
2-3 Shallots peeled
4-6 Cloves garlic peeled
3-5 Stalks celery 1 inch pieces
3-4 Carrots peeled & cut
2 Red peppers peeled & sliced
2 Tblsp olive oil
2 Pinches Kosher salt

Put all ingredients in large bowl & mix. Place parchment paper on large baking sheet, cover with veggies, roast @ 400 for 1- 1/2 hours stirring every half hour. Last half hour add 2-3 tomatoes chopped.
Pour into large bowl & enjoy