Making Roasted Eggplant, Broccoli, and Carrots

Now that winter is coming, the evenings are finally beginning to feel a bit chilly here in Southern California.

Today I made roasted eggplant, broccoli, and carrots. I simply chopped up the veggies along with some green onions and tossed these with a bit of canola oil and salt. I baked the vegetables in glass pyrex containers at 400 degrees Fahrenheit for 30 minutes.

Pyrex containers are my favorite for baking and cooking, and I purchased a set last week for Thanksgiving. I want to get more Pyrex containers as I am transitioning from using plastic to glass containers to store my food.