Easy and delicious roasted vegetable medley.

Ingredients

• 1 cup carrots (thinly sliced)
• 1 cup green beans (sliced)
• 1 cup potatoes (diced)
• 2 tomatoes (medium, quartered)
• 1 yellow squash (small, sliced)
• 1 zucchini (small, sliced)
• 1 onion (medium, sliced)
• 1 cup eggplant (sliced and unpeeled)
• 1/2 cup red pepper (chopped)
• 3 cloves garlic (crushed)
• 1/4 cup parsley (chopped)
• freshly ground black pepper to your taste
• 1 cup beef bouillon
• 1/4 cup vegetable oil
• 2 teaspoons salt (or to your taste)
• 1/4 teaspoon tarragon
• sprigs of fresh thyme
• 1/2 bay leaf