Roasted Vegetables

2 carrots
2 celery stalks
2 garlic cloves
2 potatoes
2 zucchini
1 yellow pepper
1 long eggplant
Fiore d’Autunno unfiltered extra virgin olive oil
salt to taste (GIS recommends using Henry Langdon Sea Salt Rub with Coriander, Chilli, & Kaffir Lime)
time: 1 hour

Cut and chop all of the
vegetables. Put in an oven dish, drizzle
with extra virgin olive oil, salt and add the
two whole garlic cloves. Then, preferably
using your hands, mix the vegetables until
they are coated uniformly.
Put in the oven at 180 degrees for about
40 minutes, checking every once in a while
to make sure they do not burn and stirring
if necessary. Serve hot as a side dish.