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2 large zucchini, cut in thick sticks
2 large red onions, sliced thick
3 large red peppers, cut in large sections
1 large eggplant, cut in thick sticks
2 large portobello mushrooms, caps and stems separated, stems cut in half
Sea salt to taste

Preheat the oven to 450 degrees. Line a large cookie sheet (you might need 2) with foil. Spray heavily with vegetable oil spray. Place the vegetables snuggly and in 1 layer on the cookie sheet. Spray heavily again with vegetable oil. Sprinkle with sea salt to taste. Bake for about 30 minutes, or until the vegetables look lightly charred. The mushrooms (or string beans or asparagus) might be ready first: Take them out and roast the remaining vegetables a little longer. When the mushrooms are cool enough to handle, slice them on a bias.

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