Roasted Vegetables

Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!

• knife
• bowl
• rubber spatula
• cookie sheet or large baking pan

• 3 cups mixed veggies, sliced or chopped, such as
  – bell peppers
  – broccoli
  – cauliflower
  – carrots
  – fennel
  – garlic
  – leeks
  – mushrooms
  – onions
  – zucchini
• 2-3 T olive oil
• 1½ t coarse salt
• pepper

Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.

Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.