Toasted Squash Green Beans

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and cut the Kabocha squash into small cubes.
3. Trim the ends off the Baguio beans and cut them in half if they are too long.
4. Cut the red bell peppers and eggplant into bite-sized pieces.
5. In a large bowl, mix the prepared squash, beans, bell peppers, eggplant, salt, and black pepper. Squeeze the lemon over the mixture and toss until everything is evenly coated.
6. Spread the vegetables out in a single layer on a baking sheet. Roast in the oven for 25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time.