Roasted Vegetables

This post is really a teaser...an intro into what is to come. As much as I love veggies, particularly roasted ones, they don't make much of a meal by themselves. They've become my go-to side dish. All the work is in the dicing and slicing. Roasting is a cinch. Stick them in the oven and let the heat work its magic. While they are delicious on their own, it's what I devised to do with them that's got me so excited! Coming soon...a Caramelized Onion and Roasted Veggie Pizza! It's possibly the best pizza yet!

INGREDIENTS

1 zucchini, evenly cubed

1 yellow squash, evenly cubed

1 red bell pepper, evenly sliced

1 yellow bell pepper, evenly sliced

1 orange bell pepper, evenly sliced

1 lb. asparagus, cut into 1-inch pieces

1 red onion, evenly sliced

2-4 cloves garlic, minced (optional)

2 Tbsp. extra virgin olive oil
1 tsp. sea salt
1 tsp. freshly ground black pepper

DIRECTIONS

1. Preheat oven to 450 F. Place vegetables and garlic in a large bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. Spread in a single layer on a roasting pan (I line mine with foil). Roast for 10-20 minutes until veggies are lightly browned and tender.

(Adapted from All Recipes)

Serves 6.