roasted vegetables.
These are very loose measurements of the vegetables. They are meant to be swapped out or increased/decreased to taste.
8 oz. fresh asparagus
2 cups mushrooms (I typically use cremini / baby Bella mushrooms)
1 butternut squash, peeled, seeded and cut into 1 inch cubes
1 red onion, cut into large chunks
2 bell peppers, ribs and seeds removed and cut into large chunks
1 yellow squash, cut into large 1 inch slices and each slice into quarters
1 zucchini, cut into large 1 inch slices and each slice into quarters
4 tablespoons olive oil
2 cloves garlic, pressed or finely chopped
Salt + pepper to taste (and any of your other favorite seasonings)
prepare cut veggies and combine into a large mixing bowl • drizzle with olive oil and toss with hands • add in pressed garlic and season with salt and pepper • lay out veggies on a large baking sheet and roast for about 25-30 minutes at 450 (you may need to do this in two batches as to not overcrowd the pan) • serve alone or atop a bed of fresh greens and your favorite dressing
