Roasted vegetables

Here's what it all looks like before roasting.

Sometimes a meal can be as easy as roasting some veggies.  Preheat oven to 375 and start cleaning and slicing & chopping your favorite vegetables.  If you want to add a potato to the mix, (sweet or russet, Yukon or red --all are good) scrub clean, slice into wedges (skin on) and cook potato first for about 15 minutes before putting the other veggies into the oven.

I spritzed the veggies with a bit of butter spray.  If you use oil, a teaspoon is plenty or even some vegetable broth, just enough to moisten the vegetables.  Toss them all in a baggie with your favorite salt-free seasonings.  I topped the raw veggies with some nutritional yeast and chili pepper.

I roasted these in two separate pans so I could switch them out as needed and remove one if one batch is cooking faster than the other.

This batch took approx. 30 minutes to roast.  The cauliflower and mushrooms cooked quicker.  The green bell peppers and onion have more water content so I like to keep them separate.

I've also roasted asparagus, fresh broccoli, red & yellow bell pepper along with these you see pictured. Everyone has their favorites.  Eat yours!

A little dish of my 'cheesy sauce' to dip these vegetables (or maybe a nice homemade salsa) and I've got the perfect lunch or dinner.   Yummers!