Roasted Veggies

Ingredients

• potatoes, eggplant, corn, tomatoes (whatever is in season)
• ½ head garlic
• 3 – 4 onions
• 3 – 4 tbsp oil
• salt, Maggi cube, paprika, pepper, piment, basil, etc.

Procedures

1. Put veggies in Dutch-ovenable bowl with the veggies that take longest on the bottom (potatoes or corn).
2. Layer veggies. Put oil, spices and cut up oil and garlic over the top.
3. Flip veggies halfway through.
4. After done cooking, the oil, onions, garlic and spices make a good dressing, especially mixed with a little flour.