Roasted Summer Vegetables | Oregonian Recipes

Ingredients

• 3 1/2 pounds medium-soft vegetables, washed and trimmed (choose from zucchini, eggplant, bell peppers, summer squash, onions or fennel)
• 3 to 4 tablespoons extra-virgin olive oil or flavored oil
• 1 to 3 teaspoons kosher salt
• 1 tablespoon chopped fresh rosemary, thyme or basil