Roasted Veggies

This is our all time go to vegetable recipe.  My dear friend, Teresa Schmidt, first made these for us and we now honestly will have these at LEAST once a week.  They are a quick way to use the last of your veggies for the week or a perfect impressive looking side dish to any protein. This picture was a "cleaning out the fridge" day so it has only cauliflower, mushrooms and broccoli.  The recipe below will list all veggies that we have used in this recipe.  Again....use this as inspiration for a wonderful dish.

Roasted Veggies
Cauliflower
Broccoli
Mushrooms
Assorted Peppers
Red Onion
Zucchini and Yellow Squash

Drizzle with Olive Oil and season with garlic powder, sea salt and cracked pepper to taste.  Cook at 400 degrees until tender (30-40 minutes).  Stirring every 10 minutes.

Feldman Quick Tips

The cauliflower and broccoli will take a bit longer to cook. If you are finding that your other veggies are too mushy before these two are tender try separating them from the other veggies and drizzle with olive oil and seasoning separately. Add the rest of the veggies (remember to season and drizzle these with olive oil as well) after the first 10 minutes of roasting.