Oven Roasted Veggies

OVEN ROASTED VEGGIES

Simple & Healthy

Nothing special or fancy about this recipe but it is really good. I ate so many of these right off the cookie sheet that I hardly had enough room to even eat dinner. There are so many different vegetables & spices that you could use but this is what I chose for today. Any leftovers will get used in a pot pie recipe that I will post tomorrow.

OVEN ROASTED VEGGIES

2 large sweet onions

2 bell peppers

2 small zucchini

2 sweet potatoes

6-7 medium size white potatoes

7-8 carrots

olive oil

basil

parsley

Mrs. Dash Table Blend

McCormick's Low Sodium Montreal Steak Seasoning

Wash veggies.

Peel if you please. ( I leave the peels on the potatoes.)

Toss all veggies into a LARGE bowl once they are chopped.

Onions get cut in half, then quartered and then pull the layers apart.

All other vegetables get cut into 1 inch chunks.

If you chop them much smaller then they will bake & turn to mush.

Now all your veggies are chopped & in the bowl.

Drizzle some olive oil over top of them and toss to coat.

Take two greased cookie sheets and layer the veggies on them.

Next sprinkle the basil, parsley, Mrs. Dash & McCormick's seasonings on top.

The amounts depend on your preferences.

Bake in a 375 degree oven for 1-2 hours.

It all depends on the size of your veggies as to how long to roast them.

Just check on them every so often till done.

Pot Pie Recipe coming tomorrow!