There is no recipe as such , nor any fixed vegetables to use . Go with the concept and adapt to availability and taste . This is what I do , and I make this almost 2-3 times a week - fills my stomach lightly and healthily .
1/2 Red Bell Pepper - Chop 1/2" pieces.
1/2 Yellow Bell Pepper - Chop 1/2" pieces.
10-12 Mushrooms - Cut in large chunks , they will shrink.
4" Ghia - Peel & cube.
4-5 Baby Onions.
1 Teaspoon Minced Garlic.
5-7 Whole Cloves of Garlic.
1 Tomato - Cut like peppers.
This way use vegetables of your choice.
For this quantity I made a sauce:
1.5 tablespoons light Soy Sauce
Crushed Black Pepper to taste
1 Tablespoon Red Wine Vinegar ( use any )
1 Teaspoon Sesame Oil - lovely smoked flavor .
1/2 tablespoon Honey.
Add fresh/dried herbs if you want . Mix this all up , add the vegetables , put in oven proof dish , cover with foil and bake at 180C for 20 minutes.
Eat this hot as a side , or cool it down and plate it on salad leaves, as you can see in the other pic where I have ( at another time ) added Corn and Bocconcini Cheese too and eaten this as a salad chilled.If using these vegetables for a salad bake them 5-7 minutes less to retain the crunch .