Friday Funny

 

Cooking Thursday

Today's recipe is a vegetable recipe.  Summer is coming and I'm looking forward to fresh fruit and vegetables!  Have you ever roasted your vegetables?  I think it's my favorite way to eat them.  It brings out the flavor and is so healthy. Here's a recipe that lets you mix and match the veggies you want to use.  I'm sure you'll like this one.

Oven Roasted Vegetables

1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 bell peppers, any color, cut into 1 1/2 inch pieces
1 medium onion, cut into 1 1/2 inch pieces
1 zucchini, cut into thick slices
1 cup green beans, cut in 1 1/2 inch pieces
1 1/2 cups white mushrooms, quartered
1 1/2 cups cherry tomatoes

Preheat oven to 425 degrees. Line large baking sheet with parchment sheet.
In large bowl or plastic bag, mix together the oil, garlic powder, Italian seasoning, salt and pepper.
Add vegetables and toss to coat with oil mixture.
Spread vegetables out on baking sheet, try to keep in a single layer.
Place in oven for 15 minutes, then flip vegetables and return to oven for 10-15 minutes.
May drizzle with balsamic vinegar if desired.

* You can mix and match the veggies to what you like or what you have on hand.  You can use broccoli, Brussel sprouts, cauliflower, carrots. I did try yellow squash and won't use it again as it was quite watery.

Wordless Wednesday