Saw this way to roast my garden veggies, don't remember what it's called but I adapted what Tyler Florence did on "How to Boil Water"
I'm also proud to say that the veggies that weren't fresh from the garden were local from the Farmer's Market(except my garlic from the jar:)!
Sauteed the sliced onions and poblano peppers in Olive Oil with garlic.
Once they were done frying I spread the onions and peppers out on the bottom of the baking dish. You can see me moving a zucchini below to show you because I forgot to take a picture.
Lot's of colors means lots of vitamins! I layered zucchini, japanese eggplant and tomatoes.
Covered with
bread crumbs I made with bread ends and baked at 400 degrees
till brown and zucchini's were soft.
On the plate you'll also see couscous (from the box) cooked in chicken stock with a little parsley and Chicken Carbonara which I'm not sharing because none of us liked it
I used the leftover veggies to make an egg casserole that my daughter and I ate for lunch.
My leftover roasted veggies
Mixed 
Mixed in leftover veggies and sprinkled cheese on top. Baked at 400 degrees till it was browned and solid all the way through.
My daughter actually ate her whole piece, veggies and all!
Saw this way to roast my garden veggies, don't remember what it's called but I adapted what Tyler Florence did on "How to Boil Water"
Sauteed the sliced onions and poblano peppers in Olive Oil with garlic.
Once they were done frying I spread the onions and peppers out on the bottom of the baking dish. You can see me moving a zucchini below to show you because I forgot to take a picture.
Covered with bread crumbs I made with bread ends and baked at 400 degrees
I used the leftover veggies to make an egg casserole that my daughter and I ate for lunch.
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