Broasted Vegetables

Broasted is a term for baking and broiling.
You can broast any fresh garden vegetables.
I took an eggplant along with summer squash
onions, garlic and seasonings to create a good
tasting side dish to serve with any meat dish.

Ingredients:
1 fresh eggplant
1 yellow squash
1 green squash
1 onion, peeled
2 tablespoons olive oil
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F.
Cut ends off of eggplant and squash.
Slice eggplant, squash and onion into
serving size pieces and place
vegetables in a roasting pan.
Drizzle with olive oil and seasonings.
Bake for one hour until softened.
Remove vegetables to a foil lined baking sheet.
Place under a broiler and broil until browning.
Serve with additional salt and pepper to taste.