Rainbow of Roasted Veggies

Roasted Vegetables bring out the sweet flavors of veggies! They are great to have around as an afternoon pick or add to any meal if you like to bulk of your meals. My mother makes sure to always have roasted vegetables around friday afternoon when we all come to visit (right next to the cake) for all the health and weight consious folk.

1 large head of broccoli, florets

1 large zucchini, chopped into half moons

1 large yellow squash, chopped into half moons

1 cup cherry tomatoes, sliced in halves

3 carrots, chopped

10 oz portobello mushrooms, sliced

2 tbsp olive oil

2-3 tsp kosher salt

2 tsp ground black pepper

Instructions:

-Preheat oven to 425

-In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.

-Divide the vegetables among two jelly roll pans.

-Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

Notes: You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.