Oven roasted vegetables. You can seriously use any veggies you have on hand. This is super easy and a great side to last a few meals. Oh and did I mention...healthy :)
Ingredients:
Ingredients:
- 2 zucchinis
- 1 yellow squash
- 1 large onion
- 1 orange bell pepper
- 1 pt. of cherry tomatoes
- 1 bulb of garlic
- 1 medium eggplant (roughly skinned)
- 1 large red potato (skin on)
- olive oil
- italian seasonings, s&p
Preheat the oven to 425' degrees.
Then wash all of the produce and chop them up into bite size cubs. I didn't cut the garlic, just pealed them free of their skin. Place the veggies in a 9 x 13 baking pan.
Drizzle olive oil heavily over the veggies and season with your favorite Italian seasonings. I used basil, garlic powder, S&P, oregano, rosemary, and pepper flakes.
Toss until all the veggies are coated evenly and place in oven. Cook for about 40-45 minutes until tender, stir occasionally.
Then wash all of the produce and chop them up into bite size cubs. I didn't cut the garlic, just pealed them free of their skin. Place the veggies in a 9 x 13 baking pan.
Drizzle olive oil heavily over the veggies and season with your favorite Italian seasonings. I used basil, garlic powder, S&P, oregano, rosemary, and pepper flakes.
Toss until all the veggies are coated evenly and place in oven. Cook for about 40-45 minutes until tender, stir occasionally.