Roasted Vegetables

By KSmitherman

Ingredients

• Heat oven to 425.
• potatoes peeled and cut into small quarters or red potatoes
• onions, sliced
• garlic, peeled
• red bell peppers, sliced
• poblano peppers, sliced
• oil
• salt and pepper
• crushed red pepper or dry pizza spice
• You can add whatever veggies you want too.
• zucchini
• squash
• broccoli
• cauliflower

Preparation

Step 1

Line a cookie sheet with foil. Toss all vegetables with seasonings and some oil. Then spread out onto the foil. This should be only 1 layer dip if you have too many vegetables then make two pans instead of one.
Bake for about 30 minutes or until tender and look roasted. Halfway through the ccoking process I drizzled some more olive oil onto the veggies and gave them a good stir.

I use leftover peppers for homemade hummus and or take the leftover potatoes, peppers and onions and add to eggs and meat for breakfast burritos. I also have taken some of the peppers and onions and added it to some sauteed spinach and made omlets for breakfast.