Oven-roasted Vegetables (Ratatouille) / by Melody

The family who lives downstairs gave us a bunch of fresh vegetables a few nights ago because they were leaving town for the weekend. I love generous neighbors! I don't like eating raw vegetables very much, other than carrots or salad greens, so I decided to roast them in the oven for lunch. 

They came out well.

They were really easy - chop up summer squash; zucchini; red, yellow and green bell peppers; three big cloves of garlic; and several mushrooms. Swirl them in a big baking pan with some oil and salt and pepper and parsley and a bit of rosemary, and bake for about an hour in a 350 oven, stirring occasionally.