Roasted Rosemary Vegetables

By barbgreenfield

Ingredients

• Ingredients
• 2 zucchini, slice thinly lengthwise
• 1 C. butternut squash, cut up
• 1 C. yams, cut up
• 1 red bell pepper, quartered and seeded
• 6-8 garlic cloves, peeled
• 3 Tbs. extra virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 sprigs fresh rosemary

Preparation

Step 1

Preheat oven to 425 degrees. Toss vegetables with olive oil, salt, and pepper. Place vegetables in a single layer in a 9x13 inch roasting pan. Make sure red peppers are "cut side" down. Place pan in oven and roast for 20 minutes. Add rosemary and roast for another 10 or 15 minutes, or until veggies are cooked through.