Roasted Vegetables

Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. I love this recipe because it’s a great way to load an abundance of fresh vegetables into one meal.

Ingredients

The great thing about this recipe is that you can clear out the fridge with other veggies you may have on hand, you can also use different seasonings based on what you like. Here’s what I went with this time:

vegetables – tomatoes, bell peppers, eggplant, leeks, celery, red onion, asparagus, garlic
avocado oil
salt and pepper
seasoning (optional)

Directions

Preheat oven to 350 degrees F.
Chop veggies: cut veggies into pieces, place in a 3.4-qt Oval Casserole Dish.
Toss with oil and seasoning: Drizzle with avocado oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.
Spread evenly so vegetables cook evenly and roast 30 minutes.
Remove from oven toss mixture, spread even again.
Roast 30 minutes longer or until veggies are tender.

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