This assortment of roasted vegetables, served with rice or noodles, is a delicious accompaniment to almost any main dish.

Serves 4.

1/2 pound fresh mushrooms, cleaned
2 red or green bell peppers, cored and quartered
1 small eggplant, peeled and cubed
1 medium onion, quartered
1 teaspoon salt
Freshly-ground pepper, to taste
2 tablespoons olive oil

Preheat oven to 400 degrees F.

Place all ingredients in a bowl and toss to coat with oil. Spread vegetables on a lightly greased baking sheet; bake 20 minutes until vegetables are tender and beginning to brown.