Make these veggies ahead of time and use throughout the week. They keep in the fridge for up to 5 days. Enjoy as a side dish or combine with quinoa. These taste great with quinoa, spaghetti quash, or zucchini noodles tossed in pesto! Click here for pesto recipe

Makes 6 cups

• 1 large eggplant, cubed
• 2 medium zucchini, diced
• 1 red bell pepper, seeded and cube
• 2 Roma tomatoes, diced
• 1 small fennel (1 ½ cups), fronds removed and diced
• 1 teaspoon dried Italian seasoning (I’ve used oregano, basil, thyme and rosemary)
• ¼ cup vegetable broth
• 2-3 teaspoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper (optional)

Preheat oven to 375 degrees.

In a large bowl, toss together all of the above ingredients. Place in a single layer on a rimmed baking sheet, then place on the top rack of the oven.

Cook for 35-40 minutes, depending on the size of the veggies.  Cook until very tender.

These will keep in the fridge for up to 5 days.

Serve with pesto zucchini noodles. Or mix with quinoa, chickpeas, or mushrooms for a complete meal

For a Low Fodmap version – reduce amounts of fennel (limit to 1/2 cup)