tomatoes
mushrooms
zucchini
eggplant
red pepper
green pepper
onion
1 or 2 cloves garlic

Chop these vegetables. You can decide on the quantity or you can use 1 cup of each.

Combine these chopped vegetables with oil, salt and pepper into a roasting pan; toss until veggies are covered in oil. Roast, uncovered, in 450°F oven, stirring occasionally. When done, veggies should be soft. Add a bit of vinegar.

If you want, you can also add some black and green olives or some capers.