Roasted vegetables
Squash, Carrots, green beans, broccoli, cauliflower, tomatoes, Brussel sprouts or asparagus
2 Pounds of either or clean zucchini, yellow or summer squash, carrots, green beans, broccoli, cauliflower, tomatoes, Brussel sprouts or asparagus or a combination of to make 4 cups
2 Tablespoons Del Oliva Olive Oil
1 teaspoon Bff Kitchen garlic powder
1 teaspoon Bff Kitchen pepper
1 teaspoon Bff Kitchen Sea Salt
1 teaspoon Bff Kitchen Italian seasoning or a salt-free seasoning
Preheat oven to 425 degrees
Line a cookie sheet with aluminum foil or parchment paper
Clean and cube the vegetables to the same size, put in a large bowl, toss with the olive oil, garlic powder, pepper, and seasoning of choice. Pour onto a prepared cookie sheet making sure that the vegetables are laying flat and not on top of each other.
Roast in the oven for 10 – 15 minutes. Some vegetables such as carrots will take a bit longer.
Serves 4 – 5
Can easily be doubled or halved
I happen to be addicted to roasted sweet potato slices right now. I cut them in 1/2 inch slices and follow the recipe above and just am in heaven.