Chop courgette and eggplant into thin rings
Cut the carrots into Julienne style
Heat a non-stick pan and glaze with butter
Spread the courgette rings on the hot pan and sprinkle black pepper and salt
Turn once slightly brown so each side is brownish in color
Remove the courgette and repeat the process for eggplant and carrots
Mix all the roasted veggies in the pan to reheat
Serve in a casserole dish while still hot
Great with mashed creamy matoke and fried beef or chicken breast