OVEN ROASTED VEGETABLE MEDLEY

INGREDIENTS

• 10-12 cups various vegetables, either cut into florets, sliced ¼” thick into circles or half circles, or large diced. (Options include zucchini, red or orange Bell peppers, Brussels sprouts, eggplant, cauliflower, broccoli, green beans, red onion, etc).
• Seasonings:
  • 1/4 cup avocado oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Pink Himalayan salt
  • 1/2 tsp. black pepper
  • 1 tsp. Italian seasoning or seasoning of your preference

(To save time, cut veggies ahead of time and store in refrigerator until ready to roast.)

INSTRUCTIONS

1. Preheat oven to 425˚F. Line a very large baking sheet or two smaller ones with foil or parchment (if desired).
2. Place vegetables into a large bowl.
3. In a small bowl, combine the seasonings. Pour over the vegetables and toss lightly.
4. Place vegetables onto the baking sheet(s) in a single layer without crowding. (The above picture is of two combined pans after roasting.)
5. Roast vegetables for 30 minutes or until nicely browned.