Roasted Eggplant and Mushrooms

I've roasted lots of vegetables but this recipe outshines on taste. It's quick to prepare and takes 30 minutes to roast in 340 F oven. The photo shows a cast iron pan but I think cast iron would remain too hot to make this dish. When the eggplant is soft pierced with a fork, the dish is ready.

1 eggplant diced into one inch pieces, leave the skins on

12 button or cremini mushrooms cut in half

12 whole cherry tomatoes, mixed colors

1/2 red onion sliced into rings cut in half or a shallot sliced

1 yellow bell pepper diced into one inch squares (optional)

2 tbs olive oil

2 tbs balsamic vinegar

2 tbs agave nectar

1 tsp salt

1 tsp freshly ground pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp ground rosemary

1 tsp red pepper flakes (optional)

Dice vegetables into a large bowl, (do eggplant last). Add oil, vinegar, agave nectar and spices. Toss gently but well. Pour vegetable mixture onto an olive oiled large sheet pan in a single layer. Bake for 30 minutes. Serve warm. Gary doesn't like eggplant but he loved this. We both remarked at how tomatoes roasted take on a completely different flavor than they do when eaten fresh. The agave nectar is slightly thinner than honey and doesn't burn as easily as honey does. Enjoy.