Name: Roasted Vegetables
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 ounce portobello mushrooms (sliced); ¼ cup of olive oil; 1 ½ teaspoon kosher salt; 1 teaspoon ground black pepper; 3 cloves garlic, minced

Roasted Vegetables

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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 ounce portobello mushrooms sliced
¼ cup of olive oil
1 ½ teaspoon kosher salt
1 teaspoon ground black pepper
3 cloves garlic, minced

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 20-30 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.