We eat roasted veggies a lot. Sometimes they are a side and others they are the main course. The best thing about them is that there are so many options for them! As you can see in the picture, the other night we ate them as the main course and coupled them with some raw tomato, onions, and carrots.
Ingredients:- 1 Squash (1/2 inch slices cut in half)
- 1 Onion (sliced)
- 1 Zucchini (1/2 inch slices cut in half)
- 1 Pepper (any type you want cut into strips)
- 2 t. Seasoning of Choice (I prefer Signature Blend and Herb Sesame Blend from The Spice and Tea Exchange)
- Sea Salt
- 1 T. Extra Virgin Olive Oil
Directions:
Preheat oven to 425
Put veggies, olive oil, seasoning, and sea salt (to taste) in a bowl. Toss to coat the veggies. The veggies should be shiny with seasoning. If all the veggies aren't shiny then you can add a little oil at a time until all the veggies are well coated (I say this because sometimes you may have large veggies rather than average size).Put the veggies in a single layer on a cookie sheet. Bake them on the bottom rack (the very bottom) for 10-12 minutes. Flip them and cook them another 10-12 minutes on the other side. I cook mine the full 12 minutes on both sides because I like some of my onions and the outside of the other veggies crispy.
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