Roasted Vegetables

My family really enjoys roasted vegetables of any kind. Use firm vegetables such as; zucchini, squash, carrots, beets, asparagus etc. I prefer red onions but shallots, white and yellow onions all work well. 

• Serves	Cook Time	Total Time	Prep Time
  6	35-45 minutes	1 hour	15-25 minutes

• Ingredients 

  4 cups: any firm vegetables: squash, zucchini, broccoli, carrots, beets, asparagus
  1 medium onion (peeled and chopped or sliced thin)
  2 cloves of garlic (minced)
  3 tbsp olive oil
  salt and pepper to taste
  1/4 tsp thyme
  1/4 tsp oregano

• Instructions

  1. Pre-heat oven to 400 degrees
  2. Peel, cut and chop vegetables. (I like to make them small, approx. 1/2 inch cubes, so they cook quickly)
  3. Prepare onions and garlic.
  4. Place vegetables, onions and garlic in large bowl.
  5. In a small bowl prepare dressing: olive oil, and all spices ( I change up the spices as desired)
  6. Add dressing to vegetables and toss well.
  7. Place on cookie or baking sheet
  8. Roast for approx. 35 minutes or until the vegetables are tender.

• photo by http://www.theraddish.com/2012/08/29/roasted-zucchini-and-squash/