Roasted Veggies

These are the best vegetables I have EVER eaten. My practicum supervisor is doing a healthy eating challenge at her gym, and she has been passing recipes along to me. She told me that these were good, but I thought "okay, they're vegetables... how awesome can they be?"  -- But seriously, they are AWESOME. I have to admit that I've never done a whole lot with fresh vegetables... we usually do the "steam in the bag" kind. Which is fine, but I'm really trying to lean more toward fresh and organic food as much possible. I could eat these by themselves for an entire meal, they are THAT good. And super easy to make.

Ingredients:

1 Zucchini

1 Yellow Squash

1 Bunch of Broccoli

1 Sweet Potato

1 Red Pepper

1 Tbsp Dried Oregano

1 Tbsp Dried Basil

1 Tbsp Olive Oil

Salt & Pepper to taste

{You can also substitute in yellow or green peppers, more squash, red onion, or cauliflower}

Directions:

Chop each vegetable into two inch chunks. The only thing I peeled was the sweet potato. In a large bowl, place all of the veggie chunks, and toss with 2 (ish) tablespoons of Olive Oil. Add the Oregano and basil, and add salt & pepper to taste and toss again. Place the veggie mixture into a 9x13 pan and bake at 375 for about 20 minutes. Increase the heat to 425 for another ten minutes or so, or until the sweet potato is easy to fork.

We had these the other night with steak. SO. Good.