Sriracha Vegetable Stirfry

Ingredients
1 medium size eggplant cut into ½ inch cubes
1 red onion sliced
1 green bell pepper cut into ½ inch cubes
2 jalapenos diced
2 large florets of broccoli cut into bite size pieces
4- 6 tablespoons sriracha
1 ½ tablespoons olive oil or coconut oil

Prep TIme: 15 minutes               Bake Time: 25-30 mins                   Oven Temp: 350 F

1. Preheat oven to 350 F. Wash and cut all vegetables.  Place cut vegetables in a large bowl.
2. Toss vegetables with oil and sriracha.
3.  Line a large baking sheet with parchment paper.  Spread vegetables evenly across the baking sheet.
4.  Cook vegetables for 25-30 minutes.  Make sure to agitate once or twice during the bake time so that they are all exposed to even heat and cook at the same rate.
5.  Serve alongside grilled chicken or beef, preferably with a  glass of water because it’s hot!