Roasted Vegetable Tacos

2 small eggplants, peeled, in 1 inch cubes
2 bell peppers, cubed
2 Yellow Squash, diced
1 yellow onion
3 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Coat vegetables in a small amount of olive oil and mix thoroughly with spices to evenly coat. Spread out on two baking sheets. Bakes at 400 for 45 minutes, turning once.

Serve in small corn tortillas with guacamole, fennel slaw, and mango salsa.

Yield: 4-6 servings.