Ingredients

2 crook neck squash

2 zucchini

1 medium size eggplant

1 red bell pepper

1 onion

3 T olive oil

1 T chopped fresh rosemary

1 lemon, juice of

coarse salt

Preparation

Julienne first 3 vegetables. Chop onion. Combine in large bowl. Toss with olive oil, rosemary, lemon juice and salt. Spread vegetables on cookie sheet. Bake in oven at 450 degrees for 30-45 minutes (until slightly charred), stirring every 10 minutes.