I have made many variations of roasted vegetables using this basic recipe from Lipton. This version included onion, butternut squash, zucchini, carrots, green beans, and Japanese eggplant. It was a great mix of colors, but some vegetables cook quickly and others, like the carrots, take more time. While this makes a good side dish, I have also stuffed the vegetables into a pita pocket with a slice of cheese for a quick lunch.

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