Roasted Vegetable Medley

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Rosted Vegetable Medley Recipe

You will need:
1 Large sheet pan about 20 x 15 lined or
2 small sheets pan about 13 x 9 lined
Oven preheated at 350 degrees
Cook time about 40 minutes total

Ingredients:

1 large Potato (or Sweet Potato)
1 medium Onion
1 large Red Pepper
1 large Yellow Pepper
1 large Green Pepper
1 large Eggplant (or two small ones)
2 medium Zucchini
2 medium Carrots
2 Celery Stalks
1/4 cup Parmigiano
1/4 cup bread crumbs
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
1/2 cup of virgin live oil
Optional :
You can always add or take away any vegetable you might not like and add others , some suggestions are , green beans, asparagus, yellow squash, yellow zucchine, green onion.

Wash all vegetables, in a large bowl place your vegetables that you have cut into about 2 inch pieces, add your salt, pepper, bread crumbs, parmigiano, spices, virgin olive oil, toss these vegetables WELL coating them.

Place vegetables onto your sheet pan or sheet pans lined with aluminium sheets for easy clean up. Use a little cooking spray before adding vegetables.

Do not crowd the vegetable.
Place into a preheated oven at 350 degrees for 20 minutes,
Turning the vegetables well returning to oven for 20 minutes or till the vegetables are roasted and golden in color.
Then enjoy them !

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