Roasted Veggies


Total Time: 20-30 Minutes

Makes: 4

Ingredients: Assorted vegetables
  1. Cut desired veggies into same size pieces. Tip: If you have some veggies that are harder, cut those into smaller pieces as they’ll take longer to cook
  2. Choose fresh herbs for your roasted veggies and chop Tip: Thyme, oregano and rosemary are good herbs to use with roasted veggies and use as much as you like
  3. Toss veggies with oil (olive, walnut, or safflower), salt and pepper, and chopped herbs
  4. Spread veggies into even layer on baking sheet or roasting pan
  5. Roast in oven until cooked, but not mushy
  6. Mix or toss about every 10 minutes
  7. For softer veggies (summer squash, eggplant, peppers), check around 20 minutes and for harder veggies (roots, potatoes) check around 30 minutesTip: In the summer, you can use this same recipe to cook your veggies on the grill