i made a tray of roasted vegetables for dinner tonight (they were d-e-l-i-c-i-o-u-s). i had 2 italian eggplants (that needed to be cooked today), a beautiful red bell pepper, just a few brussels sprouts, a couple of nice thin zucchinis, and half of a cauliflower. it took me literally 3-4 minutes to cut all my vegetable into thin slices, especially since i left the skins on the eggplants and zucchinnis-as long as you cut all your vegetables in the same thickness, they will roast evenly together at the same time. these were drizzled with extra virgin olive oil, sprinkled with sea salt and red pepper flakes, and topped with fresh rosemary. bake at 375 degrees for about 30-35 minutes (keep an eye on them-the time can vary depending on the size and thickness of your vegetables ). easy as that. as promised in my first post, i remembered to take an after picture this time.