Roasted Vegetable Medley (Vegan!)

Sorry it has been SO LONG since I last updated! I have been extremely busy with school. Also, the fact that I don't have a kitchen of my own at school makes it a bit complicated to cook. However, my friend Kevin Hershey has given me use of his kitchen, so hopefully I will be updating more regularly.

Speaking of Kevin, this is his recipe! It is extremely easy and very straightforward. It can be done with virtually any vegetable, but I thought I would post it anyway, just to remind everyone out there that eating pure vegetables can be a fantastic meal in and of itself!

Don't believe me? I only have two photos of the process, because that is how easy it was to make this delicious dish...

Ingredients:
***Use these measurements to make about 5 servings of this dish***

• 1 sweet potato
• 1/2 onion
• 1 red pepper
• 1 yellow pepper
• 1 eggplant
• 1 tablespoon of Italian seasoning (what we used) / chili powder / basil / any spice you want!
• 1 tablespoon of black pepper 
• 3 tablespoons of olive oil

Method:

1. Preheat oven to 400°F.
2. Place sweet potato into a large pot. Fill with water, and boil on medium high heat for 15 minutes, or until sweet potato is tender.
3. While sweet potato is boiling, mince/dice/cut onion, peppers, and eggplant into whatever size you would like to consume them.
4. Carefully remove sweet potato, and slice it into rounds or pieces.
5. On a baking pan covered in aluminum foil and baking spray, lay all the vegetables out.
6. Drizzle vegetables with olive oil, and then use hands to make sure vegetables are thoroughly coated.
7. Sprinkle vegetables with seasoning and black pepper.
8. Place into the oven for 1 hour.
9. Remove from oven and let cool for 15 minutes before eating!

The vegetables and seasoning before the oven...

...and after!

Questions? Comments? Suggestions? Did you try this recipe out?

Please let me know in the comments!