This is a hearty side-dish when served with the Tequila Lime Shrimp and warm tortillas.
You will need:
1 medium eggplant, wedged (a medium zucchini may be substituted, skipping step 2)
2 small, or one medium, summer squash, wedged
1 red, or yellow, bell pepper, diced
1 C grape, or cherry tomatoes, whole
1 medium onion, diced
1 C frozen corn
1 can diced tomatoes
For the seasoning:
2 TBSP Spicy Fajita
1 TBSP dried cilantro
1 TBSP cumin (optional to add extra earthiness)
1 tsp coarse Celtic Sea Salt
Directions:
Step 1: Mix seasoning ingredients in a small bowl and set aside.
Step 2: If using eggplant, cut it into 1/2-inch wedges, place in a colander and sprinkle with course ground salt. Allow to sit in the sink while prepping the other veggies (it needs to sit for about 20 minutes to get the liquid out, so it doesn't get mushy.)
Step 3: Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
Step 4: Cut the yellow squash into 1/2 - inch wedges and dice the onion and red pepper. Make sure all of the veggies are cut to approximately the same size, so they are roasted evenly.
Step 5: After the eggplant has sat for 20 minutes, rinse the salt off with water and shake the excess water off. Place the eggplant, squash, and whole grape tomatoes on the prepared baking sheet and toss with olive oil. Bake for 20 to 25 minutes. The veggies should be fork-tender but not mushy.
Step 6: While the other veggies are roasting, heat a Dutch oven or other large pot to medium-high. Add a drizzle of olive oil and sauté for 3 - 4 minutes until they start to soften, but not brown. Add minced garlic and sauté another 1 - 2 minutes. Add the spice mixture and stir constantly for another 1 - 2 minutes, until it is very fragrant, but be careful not to burn it. Turn the heat down and add the canned tomatoes and corn. Bring to a simmer and lower heat to low. Continue to simmer for 5 - 10 minutes. 
Step 7: When roasted vegetables are done, carefully add them to the tomato mixture on the stove, stir to combine and cook 1 - minutes, just to evenly distribute the flavors. Add additional salt if needed. Removed from heat and serve immediately.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.