Roasted Vegetables

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This works really well all year long in a hot oven, and even better on a grilling basket on your barbecue.

Preheat oven to 400. Use any assortment you like of vegetables, I usually try to go for color and cut the items so they cook at about the same rate – i.e., onions, broccoli and cauliflower take a little longer to cook so either cut them smaller or put them in the oven first, adding the peppers, zucchini and tomato after the first 15 min of cooking time.

Once you have all your vegetables prepped, toss in a generous amount of really good quality extra virgin olive oil, a couple cloves of crushed garlic and a good handful of fresh herbs.  Season with salt and pepper.

Turn vegetables out of oil seasoning onto roasting surface.  Reserve bowl that the oil and seasonings are in.

Roast until just tender and little brown carmelized bits appear.  Anywhere from 30-45 minutes.Toss again into the olive oil, seasoning mix just to brighten up the flavours a bit – taste for seasonings and dust with freshly ground pepper and salt to taste. 

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