Roast Vegetables

We made roast vegetables this week. It's fairly easy. Start by cutting up several kinds of veggies. Here we used tomatoes, onions, peppers and broccoli. We have also used potatoes, cauliflower, mushrooms and zucchini.

Put the veggies in a bowl that has a lid. (I use Tupperware.) In a separate bowl, combine olive oil with an all-purpose spice mixture. We often use Misty's Seasoning, which is available locally. This week we used Weber Grill Creations Chicago Steak seasoning. Pour the mixture over the veggies, put the lid on the bowl and shake well.


Spread the veggies on a large pan. Bake at 425 degrees for about 30 minutes.