Ingredients:

• 1 cup of butternut squash, cubed, seeded and peeled
• ½ cup of red onion
• ½ cup of eggplant
• 1 head of garlic, cloves separated, and peeled 1 teaspoon extra virgin olive oil
• 1½ teaspoons of Himalayan sea salt Freshly ground black pepper, to taste

INSTRUCTIONS:

1. Place 2 baking sheets in the oven and preheat to 425°F.
2. Cut all the vegetables into 1½ inch pieces. Cut the onions through the base core to keep some of the layers in chunky Toss all the vegetables with garlic, ½ teaspoon extra virgin olive oil and Himalayan sea salt in a large bowl.
3. Season to taste
4. Carefully remove the heated baking sheets from the oven, brush or drizzle with ½ teaspoon of extra virgin olive Divide the vegetables evenly between the two pans, spreading them out to assure they don't steam while roasting.
5. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.