Roasted Eggplant, Zucchini, and Butternut Squash
Roasted vegetables are one of the easiest side dishes you can make. What’s great about it is that with very little effort you have a delicious vegetable to serve along with your main dish. This recipes includes eggplant, zucchini, and butternut squash, but you can use any vegetables you like. For example, bell peppers, onion, carrots, beets, or turnips. You can even add potatoes to really round out the dish.
2 – small eggplants
2- small zucchini
1 – small butternut squash
1 – tsp. salt
1/4 – cup extra virgin olive oil
1 – tsp. Adobo seasoning
1/2 – tsp. ground black pepper
1/2 – tsp. garlic powder
Wash the eggplant and zucchini and cut into approximately 1-1/2″ cubes. Peel the butternut squash, cut in half and remove the seeds; cut into equal sized pieces as the other vegetables. Place all the vegetables into a large bowl and drizzle with olive oil and mix thoroughly to coat all the vegetables (use more oil if necessary). Add the salt, black pepper, garlic powder, and Adobo; mix thoroughly.
Cover a large baking pan with parchment paper and place the vegetables on top. Spread out evenly and drizzle a little more olive oil over the top.
Bake at 400o for 50 min. to one hour until tender.