Roasted Vegetables

If you like vegetables then this one is for you. In my house everyone loves vegetables and these are special favorites. I used red bell pepper, carrots, zucchini and yellow onion. You can use any other combination of vegetables. Broccoli, baby corn, bell pepper of all colors etc. would make good candidates.

My daughter loves these very much. In fact she likes all vegetables. When she was a toddler I had a grand vegetable garden in the backyard. When she asked for a snack she got a little basket. She took it outside and picked tomatoes, cucumbers, spinach, green bean pretty much whatever caught her eye in the garden. I would wash them for her and that would be her snack with a cup of milk. She developed a taste for fresh vegetables with nothing added to them. Even today if you were to present her with a bowl of fresh broccoli and a separate bowl of potato chips she would reach for the broccoli. And not because it is healthy but because she loves it.

Needless to say roasted vegetables are loved in my house. Roasting vegetables with a hint of oil, salt and pepper really brings out their flavor. The vegetables can be used as pizza topping, inside sliders or eaten as a side.

You will need
2 carrots
2 small zucchini
1 red bell pepper
1/2 yellow onion
1 tbsp olive oil
salt and pepper
basil and thyme

Wash and peel the carrots. Cut them into 1 inch pieces. Cut the zucchini lengthwise and then into semi circles. Cut the bell pepper in half. Remove the seeds, cut into strips and then into 1 inch pieces. Peel the onion and cut slices.

Preheat oven to 400 F. Place all the cut vegetables on a baking sheet. Drizzle olive oil. Add salt and pepper.

Mix together and spread it around the baking sheet. Bake for 10 minutes.

Remove from oven and using a spatula mix them all up. Bake another 10 minutes. The vegetables are done.

Use with other recipes or enjoy as a side.