Roasted Vegi's

Extremely easy to make and very versatile to use I used them in omelets, roasted vegetable sandwich, on salads and sometimes as a main dish entrée. Feel free to experiment with your favorite vegetables. They’re excellent with a drizzle of balsamic reduction.

Ingredients:

4-portobello mushrooms stemmed (roast the stems as well)

3-lrg red onion thick slices

3-zucchini thick slices on a 45* angle

2-yellow crook-neck squash thick slices on a 45* angle

5-sweet bell peppers seeded cut in wide slices (remove ends and save for Green Drink)

1lrg eggplant cut into thick slices

1lrg fennel bulb thick slices

1lrg head of broccoli cut into florets

5-red skin potatoes cut into large cubes

1/4 cup extra virgin olive oil

1/4 cup minced garlic

1-T pesto

METHOD:

Cut the vegetables thick as they will shrink while roasting. Prepare 2-lrg baking sheets lined with foil and sprayed with PAM, set aside. In large mixing bowl toss vegi’s (you may need to do this in batches) with olive oil, garlic, salt & pepper (use Himalayan or sea salt). Spread vegi’s onto baking sheets; try not to over crowd them. Bake at 350* for 1 ½ hours turning them occasionally for proper browning and caramelization. Serve tossed with 1-T pesto sauce stirred in.

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