Roasted Vegetables

With spring just getting into full swing and summer soon to follow I thought of all the fresh vegetables and some easy ways to prepare them. Great for a family meal or for when entertaining.

Pre heat oven to 400°

What You Need	Directions
2 tbsp olive oil 2 red onions, cut into thick wedges 2 red potatoes, cut into 6 wedges 2 medium carrots, cut into chunks 2 medium parsnips, cut into large chunks 2 zucchini, thickly sliced 4 garlic cloves 1 red bell pepper, seeded and cut into chunks Fresh rosemary sprigs Ground black pepper	Choose your vegetables, include peppers (any color), squash and zucchini, root vegetables (such as onions), Brussels sprouts, crimini mushrooms and asparagus. Cut vegetables into uniform pieces for even cooking time. Spray a large baking pan or ovenproof dish with nonstick cooking spray. Put your vegetables in a bowl and drizzle with a few tablespoons of olive oil, toss to coat. Add rosemary sprigs and season with pepper.  Turn vegetables out onto pan making sure they are in a single layer. Check vegetables in 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned. Option: When vegetables are removed from oven drizzle with a good balsamic vinegar.