Roasted Veggies - a quick side dish

After making the sage and lemon roasted chicken the other week, I couldn't wait to have more roasted veggies because those turned out so good.  So, I added some different veggies to the mix, nixed the chicken and came up with this.  Delish!

Roasted Veggies
(use what you prefer but I used a mix of the following and loved the flavor, color and textures of the mix)

eggplant
asparagus
onion
leek
carrots
celery
zucchini

Chop all veggies roughly and preheat the oven to 400 degrees. 

Get our your silpat (for ease in clean up!) and place veggies on the baking tray in an even layer. 

Season with salt and pepper, olive oil, a little chicken stock and a drizzling of honey.  Roast for about 40 minutes or until they are nice and browned. 

We had ours with teriaki pork chops and scalloped potatoes for a super easy supper.