Roasted Squash and Eggplant

Ingredients:

4–6 yellow squash, cubed
1 large eggplant, cubed
1 large onion, chopped
Salt and Pepper to taste
1 teaspoon garlic powder
2 tablespoons basil
¼ cup olive oil

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil. Toss vegetables with seasoning and olive oil. Bake for 25 -30 minutes, or until vegetables reach desired tenderness.