5-6 cups cubed  potatoes
1 medium Italian Eggplant, cubed
1 large zucchini , quartered & sliced
1 Kula Sweet Onion, thinly sliced
1/2 cup macadamia nut oil (can substitute olive oil)
1 tablespoon chopped rosemary
1 tablespoon chopped oregano
1 teaspoon chopped thyme
salt & pepper to taste

Preheat oven to 400 degrees.  Wash all veggies first!  Chop & combine all ingredients on a large baking sheet. Toss until well coated with herbs & oil.  Transfer to a 9×12 baking dish & cook until potatoes are tender & lightly browned, 45 – 60 minutes.