Name: Roasted Vegetables
Cook time: 40 minutes
Yield: 6 serving
Ingredients: 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

Cook Time: 40 min
Temperature: 220 ºC
Serves: 6

Ingredients

Main Dish

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.