Roasted Vegetables

INGREDIENTS:


Olive oil (extra virgin)
Salt
Pepper
2 large garlic cloves, pressed
Broccoli
Red pepper
Sweet potato
Zucchini
Yellow Squash
Onion

1. Preheat oven to 375. Cut vegetables to appropriate sizes for eating. Place cut veggies in a large bowl. Drizzle with olive oil. Mix around so that every thing is well coated. If needed drizzle more olive oil. Season with salt, pepper and garlic cloves.
2. Place vegetables on a baking sheet or stone. Bake for 30 minutes, turning the veggies at the 15 minute mark. Serve as a side for dinner.

NOTE: If needed you can make this ahead and marinate it in the fridge, covered. Also, feel free to use what ever veggies are in season or which ones you love!

 VARIATIONS:

• Roasted vegetables taste good hot or cold over a bed of field greens and drizzled with balsamic vinegar.
• Use the veggies in a wrap for lunch. Melt mozzarella cheese over them and roll them up in your favorite type of wrap.