Roasted Veggies

At Thanksgiving, people always seem to have too many starches and not enough veggies...so I made some roasted vegatables to make me feel a little better about not being healthy on this holiday. I thought I had a big enough pan for all of them, but I ended up having to divide them into 2 separate dishes. And when I'm packing everything up in the car yesterday, I noticed I forgot to put my pearl onions in the mix! Oh well. Here's what I did:

Ingredients:

1 lb Zuchinni

1 lb Yellow Squash

1 lb Broccoli Florets

1 Red Bell Pepper

3 Shallots

Extra Virgin Olive Oil

Salt

Pepper

Make it:

Preheat oven to 400 degrees;

Wash all veggies;

Chop/slice zuchinni, squash, shallots in quarter sizes; place in casserole dish;

Slice red pepper in thin strips, place in casserole dish with broccoli;

Sprinkle salt and pepper over all veggies;

Drizzle EVOO over all veggies and toss;

Bake in oven for 10 minutes;

Remove and toss again;

Bake additional 20 minutes;

Voila!

~Made by: Holly