Roasted Vegetables

Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.

INGREDIENTS

• 1 large head of broccoli, florets chopped off from the stalk
• 1 large zucchini, chopped into half moons
• 1 large yellow squash, chopped into half moons
• 1 cup cherry tomatoes, sliced in halves
• 3 carrots, chopped
• 10 oz portobello mushrooms, sliced
• 1/4 cup of olive oil
• 2-3 tsp kosher salt
• 2 tsp ground black pepper

INSTRUCTIONS 

1. Preheat oven to 425 degrees Fahrenheit
2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
3. Visit Roasted Vegetables @ tablefortwoblog.com For Recipe Instructions.

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