Roasted vegetables are one of my household staple meals. They can be eaten alone for a delicious lunch or dinner and also served as a side dish to beef, chicken or fish. Any left overs taste great cold and can also be the basis of a vegetable soup that’s made chunky or pureed in a blender with water. And, if you’re ever asked to bring a dish to a dinner, all these veggies cooked in a nice roasting pan, makes them look especially tasty…which they are!

Here’s my basic Roasted Vegetables recipe.

Preheat oven to 450 degrees

1 large Sweet Onion- diced into 1” pieces

1 container of Cherry Tomatoes

A large head of Broccoli chopped into 1” heads

A bag of baby carrots or whole carrots sliced into 1” chunks

2 -3 Zucchini- quartered then sliced into 1” pieces

20-30 Brussels Sprouts- top cropped, outside leaves peeled, sliced in half

3 Peppers:  one red, yellow and orange – sliced and diced into 1’’ pieces

A bunch of Asparagus sliced into slices a little longer than an inch

Note:  Any vegetables you like can be used. These are the ones I like.

Put all cut ingredients in a large bowl. You might need two bowls (depending on the size of bowl.)

Pour 1/3 cup Olive Oil and 1/3 cup balsamic vinegar over veggies and toss thoroughly.  Add pepper to taste and maybe a turn or two of sea salt.

Put all veggies in a roasting pan that has had all sides lightly coated with olive oil.

Pop in the oven for 30minutes.   At the 20-minute mark, open oven and mix up the vegetables so they all cook evenly.