Vegetable Roasted And Feta

3 c Diced peeled eggplant
2 c Chopped yellow onion
1 1/2 c Diced mushroom
1 1/2 c Diced zucchini
1 c Diced red bell pepper
1/2 tsp Pepper
1/4 tsp Salt
1 tbsp EV Olive oil
1 c Crumbled feta cheese; (4-ounces)


Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly. Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl, mix with feta. Serve hot or cold. Can be used as a filling.