Easy Roasted Ratatouille

This dish is so easy and yummy and versatile.  Eat it up as is, or serve it over pasta.  Layer the veggies all nice and make it a "fancy" dish for guests.  It is fresh and healthy and we love it here. Try it!

ROASTED RATATOUILLE
2 T. olive oil
1/4 c. cooking wine (or your favorite Chardonnay)
1 white or yellow onion, cut into 1" pieces
2 cloves garlic, minced
1 Chinese eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
3 Roma tomatoes, sliced
1 sweet red pepper, cut into 1" pieces
1 sweet green pepper, cut into 1" pieces
1-2 c. sliced baby portabella mushrooms (optional)
Fresh thyme, basil and parsley, chopped finely
Sea salt and freshly ground black pepper

Easy method:  I put all ingredients in a bowl and toss together until olive oil is evenly distributed. Then I spread it on a baking sheet and baked at 425 degrees F for 20 minutes. Serve with pasta or bread.

Fancy method:  Layer or stand the slices on edge in a nice pattern in baking dish that is sprayed with non-stick spray. Then drizzle olive oil, wine and herbs over the top.  Bake at 425 degrees F for 25-30 minutes.