Roasted Vegetables


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


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