6 oven roasted vegetables with eggplant Recipes

butternut squash, peeled, de-seeded and cut into thin wedges, parsnips, peeled and sliced, eggplant , cut into cubes, tomatoes, olive oil, ball mozzarella cheese , torn into chunks, pine nuts, toasted, sheets of fresh lasagna noodles, parmesan cheese, grated, basil leaves (to garnish ), fresh ground black pepper

red bell pepper, cut into 3/4 inch squares, yellow bell pepper, cut into 3/4 inch squares, eggplant, cut into 3/4 inch dice (about 3/4 lb), zucchini, cut into 3/4 inch dice (about 1/2 lb), summer squash, cut into 3/4 inch dice (about 1/2 lb), portabella mushroom, cut into 3/4 inch dice (or other mushrooms), shallots, unpeeled , halved lengthwise, fresh rosemary sprig (or 1/4 tsp dried rosemary), olive oil, salt, fresh ground black pepper, ricotta cheese, mozzarella cheese, grated (about 2 cups), grated parmesan cheese, grated nutmeg, egg, dry lasagna noodle (about 15 noodles), tomato sauce

zucchini , sliced thickly on the diagonal, eggplant, cut into 1in chunks, red peppers , deseeded and cut into 1in chunks, red onions, peeled and cut into wedges, field mushrooms, tomatoes , on the vine if possible, olive oil, garlic cloves, crushed, herbes de provence or 2 tsp dried herbs

nonstick vegetable oil spray, eggplant, unpeeled, trimmed , cut into 1/2-inch pieces, tomatoes , cut into 1/2-inch pieces, zucchini, trimmed , cut into 1/2-inch pieces, red bell pepper, chopped, garlic cloves, flattened, olive oil, herbes de provence, halibut fillet, pasta shells