Instructions: Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with olive oil and pepper in a mixing bowl.

Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 minutes. Vegetables should turn a very light golden brown.

Remove from the oven; add thyme, tomatoes, chilies and stir.

This recipe yields 6.

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