This is by far one of my favorite ways to eat vegetables. This is quick, easy and simply delicious! Throw everything together on a pan cook and there you have it.
Ingredients:
- 4-6 cups fresh vegetables, like broccoli, cauliflower, asparagus, butternut squash, zucchini, onion, bell peppers
- 1-2 tablespoons olive oil
- Several pinches of coarse kosher salt and coarsely ground black pepper
- Grated parmesan or mozzarella cheese for sprinkling on the top (optional)
Directions:
Preheat the oven to 425 degrees F.
On a large, rimmed baking sheet (11X17-inches), drizzle the vegetables with the olive oil and toss with the salt and pepper.
Cook for 10 minutes. Stir or flip the vegetables and cook for about 10 minutes more. The exact time will depend on the type of vegetable and how large/small it is cut. Broccoli and cauliflower follow this rule pretty closely. I roast asparagus for slightly less time and butternut squash for slightly longer. Squash like zucchini and yellow squash roasted fairly quickly.
Season to taste with additional salt and pepper to taste, if needed. If using sprinkle with shredded cheese. Serve immediately.
