OVEN ROASTED VEGETABLES

Oven Roasted Vegetables image

These oven roasted vegetables smell heavenly while cooking! The asparagus and broccoli stay a nice, bright green and make for an impressive presentation. These would go great with just about any entree. And, the leftovers the next day were really good warmed in the oven. Delish!

Provided by Debbie Bankston

Time 55m

Number Of Ingredients 13

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Ingredients

1/4 c olive oil, extra virgin
1 bunch asparagus
1 bunch broccoli
2-4 yellow squash
2-4 zucchini squash
1 medium onion
1 bell pepper
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp cumin
1/2 tsp white pepper
or any other seasonings or spices of your choice

Steps:

1. Prepare the broccoli and asparagus. Wash and cut up the squashes. Cut the onion and bell pepper into long thin strips. Put all the veggies into a large mixing bowl. Mix the olive oil and all the seasonings with a whisk to incorporate them well.
2. Pour the oil mixture over the veggies and toss to coat well. Line a cookie sheet with foil. Spray with canola cooking spray, lightly. Add the veggies, spreading evenly onto the pan, and cover with another sheet of foil.
3. Bake at 350 for about 30 minutes and begin checking for desired tenderness.

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