Springtime Oven Roasted Veggies
 
Cook time
Total time
 
Ingredients
  • 2 zucchini
  • 3 peppers, assorted colors
  • 8-10 small new potatoes
  • 1 ½ onions, quartered, leave root on
  • 1 bunch asparagus
  • ½ pkg mushrooms, button, shitake, etc.
  • 3 large carrots
  • 1 head garlic, separated and peeled
  • Olive Oil
  • Sea Salt
  • Herbes de Provence
  • Oregano
Instructions
  1. Preheat oven to 400°F.
  2. Find the freshest produce available, root vegetables work wonderfully because they caramelize as they bake. Chop all vegetables into large “chunks”, trying to make them approximately the same size.
  3. Place all vegetables into a large roasting pan. Drizzle generously with olive oil. Sprinkle with sea salt, herbes de provence and oregano to taste. Stir to coat (stir occasionally while roasting) and put in the oven for approx 45 minutes or until potatoes are cooked through.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/07/simple-and-sweet/