roasted vegetable

Ingredients:

1 large head of broccoli, florets chopped off from the stalk

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

1/4 cup of olive oil

2-3 tsp. kosher salt

2 tsp. ground black pepper
Instructions:

Preheat oven to 425 degrees Fahrenheit.
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.

Note: 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.