Roasted Vegetables Recipe


6 medium yellow potatoes, unpeeled and sliced into ¾” to 1″ thick pieces
1 medium butternut squash, peeled, seeded and sliced into ¾” – 1″ thick pieces
2 large carrots, peeled and sliced into ½” thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into ¾” thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
½ cup shredded parmesan or mozzarella cheese

What you will need:
(2) 9×13 metal baking pans or (1) large roasting pan lined with foil.


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