Oven Roasted Veggies

Because Randy and I are trying to eat less meals, we have been on the lookout for different ways to make our veggie meals a little more exciting than just green beans and fried cabbage. When I saw this on FaceBook, I immediately knew that this would be such a great dinner. 2015-04-23 14.02.45Ingredients:

1 bundle of asparagus

1 small bag of snow peas

2 medium to small yellow squash

1 zucchini

1 small bag of baby carrots

1 package of grape tomatoes or cherry tomatoes

1 sweet potato

EVOO

2 tables rosemary (if using fresh, it will be 3)

2 1/2 Tables Basil (if using fresh, then it would be 1/3 cup)

McCormick’s steak seasoning (pepper-mix, it’s part of their Grinders series)

Sea Salt

1 1/2 teas garlic salt

Preheat oven to 425

Combine as much olive oil  (approx. 1/4 to 1/3 cup)as you like with the herbs and seasonings. Cut the vegetables in 1 1/2″ chucks. Place in a baking dish which has been sprayed with Pam or buttered. Toss all the veggies with the oil mixture and place in the baking dish. Bake, covered, for about 30 minutes. Then uncover and bake about 10-15 minutes longer. Depending on how soft you like your vegetables.

We will be serving this with a salad and Italian bread! ENJOY as a side dish or meal.

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