1 large head broccolli, florets chopped off from the stalk
1 large zucchini, chopped into half moons
1 large yellow squash, peeled and chopped into half moons
1 cup cherry tomatoes, sliced in halves
3 carrots, peeled and chopped
10 oz portobello mushroom, sliced
¼ cup olive oil
2-4 tsp kosher salt
2-3 tsp ground black pepper
Procedure
Preheat the oven to 220°C (425°F).
In a large bowl, toss all the vegetables together with the olive oil, salt, and pepper. Place the seasoned vegetables in a baking pan.
Roast the vegetables using the oven’s bottom heat function for 35 to 40minutes, removing the vegetables from the oven every 15 minutes to stir-mix. Serve hot.
This website uses cookies to give you the best, most relevant experience. By continuing to browse our site, you are agreeing to our use of cookies. Review our Cookie Guideline for more details.