Roasted Veggies
Ingredients
- 1 red bell pepper, sliced into chunks
- 1 orange bell pepper, sliced into chunks
- 2-3 green zucchini, sliced in half lengthwise and then sliced into chunks
- 2-3 yellow squash, sliced into chunks
- 1 cup grape tomatoes, sliced in half
- 1 red onion, sliced thin
- 6 garlic cloves, chopped
- ¼ cup olive oil
- 1 bunch fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- Pinch of salt
Instructions
- Preheat oven to 425 degrees. In a large bowl, toss vegetables, garlic, olive oil and herbs. On a baking sheet, spread vegetables and roast 35-45 minutes, or until tender, stirring at least once halfway through for even cooking. Remove from oven and serve.
Notes
Serves 8 Mix and match vegetables in season.
