This is the basic recipe, but I'll add green beans, eggplant, potatoes or whatever I feel like. 1 small zucchini, cut in 1/2" cubes 1 small yellow squash, cut into 1/2" cubes 1 medium onion, cut into 1/2" cubes 1 small bell pepper (any color works) cut into 1/2" cubes 2 cloves garlic, minced 1-2 TBSP olive oil salt and pepper to taste 2-3 plum tomatoes, peeled, seeded and chunked 1-2 TBSP fresh basil, chopped 1 TBSP fresh parsley, chopped Preheat oven to 400 degrees. Toss zucchini, onion, bell pepper, garlic, salt and pepper with 1-2 tbsp olive oil, coating vegetables well. (If using eggplant, cut into 1/2 " cubes and toss with other vegetables). Place on baking sheet and roast, turning frequently, until vegetables are browned, about 45 minutes. Transfer roasted vegetables into a casserole dish. Add tomatoes, basil and parsley, adding a little more olive oil if desired (This is where I add grean beans and/or potatoes if using). Return to oven and cook until bubbly, about 20 minutes more, (or until all vegetables are tender). Can be served hot or at room temperature. Will keep refrigerated 2 days.