ROASTED VEGGIES

If you've never tried roasting veggies, you're missing a real taste treat! They have an ALL together different flavor than boiled, microwaved or even steamed. I think their real flavor comes out best, when you roast them. And it's SUPER easy. You can use whatever your favorite veggie combo is too. I like to use zucchini and summer squash as the base and then toss on whatever else I have on hand. Today, it was fresh green beans. But I've also added broccoli and cauliflower to the mix. I'm not a big fan of cauliflower, but I do like it roasted. Today a friend suggest that you could also add eggplant, although I've never tried that one yet.

ROASTED VEGGIES

2 medium size zucchini squash
2 medium size summer squash
1 head broccoli
1/2 head cauliflower
1 lb fresh green beans
Olive oil
Kosher salt
Fresh ground Peppercorn medley (McCormick grinders)

Preheat oven to 400. Slice zucchini and summer squash in half lengthwise, and then into 1/2" slices. Pile veggies onto baking sheet. Cut broccoli and cauliflower into bite size florets and dump onto baking sheet with squash. Snip the stem end off of the green beans and pile whole onto baking sheet, with other veggies.
Drizzle olive oil generously over the veggies. Sprinkle liberally with kosher salt and fresh ground peppercorn medley. Roast at 400 for 10 minutes. Slide pan out on oven rack and flip the veggies over. Roast another 10 minutes or until veggies are light golden brown, but still crisp tender.
Watch closely, as oven temperatures vary. This is what the tray usually looks like before they go in the oven. This one didn't have the green beans on it. In the pic at the top, I had green beans, but no broccoli. LOL It's just whatever strikes your fancy that day!