Roasted Veggies

Today I have a super simple recipe for you that you can adapt to almost any type of vegetable!  There are many delicious ways to cook veggies, so we like to mix up the cooking methods and veggies so we never get tired of eating the same exact thing!  You can eat veggies raw, steamed, grilled, sauteed (in oil), sauteed wet (kind of like boiling), broiled, or my FAVORITE way: roasted.  I think you can roast just about any type of vegetable, but here are some combinations we have been enjoying lately:

1. zucchini, squash, eggplant, onion

2. broccoli and cauliflower

3. zucchini, squash, onion, and cherry tomatoes (pictured)

Roasted Veggies

2 lb of your favorite veggies

1-2 T extra-virgin olive oil

salt and pepper to taste

other spices to taste (cumin is really good with broccoli and cauliflower!)

Preheat oven to 400 degrees.  Cut up veggies into uniform pieces.  Toss in a bowl with olive oil, salt and pepper.  Line a baking sheet with aluminum foil (this is optional, but makes for easier clean up) and pour veggies onto sheet.  Bake for 30 min.