Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.
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
- Preheat oven to 425 degrees Fahrenheit
- In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
- Visit Roasted Vegetables @ tablefortwoblog.com For Recipe Instructions.
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