Roasted Vegetables

Ingredients

1 large head of broccoli, florets chopped off from the stalk
1 large zucchini, chopped into half moons
1 large yellow squash, chopped into half moons
1 cup cherry tomatoes, sliced in halves
3 carrots, chopped
10 oz portobello mushrooms, sliced
1/4 cup of olive oil
2-3 tsp kosher salt
2 tsp ground black pepper 
 

 

Instructions

1. Preheat oven to 425 degrees Fahrenheit
2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
3. Divide the vegetables among two jelly roll pans.
4. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

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