Seasoned Roasted Vegetables

By the time winter rolls around, many of us are tired of salads and raw vegetables. You are just 40 minutes away from a tasty, nutrient dense, belly warming veggie dish!

oven roasted vegetables

1/4 cup olive oil

1 Zucchini sliced thin

2 Onions, quartered then layers separated

1 Yellow squash sliced thin

3 small vine tomatoes

1 Eggplant sliced

3 Red peppers

1 tablespoon ground rosemary

1 tablespoon garlic powder

1/2 teaspoon Himalyan pink salt

pepper to taste

1 teaspoon ground thyme

Preheat oven to 425 degrees.

In a large bowl, mix vegetables, olive oil and spices. Add more oil if needed to make sure veggies are well coated. Spread evenly over baking sheet. Roast for 40 minutes, or until vegetables start to caramelize, stirring once. Serve as a side dish, or over rice as a meal. Serve with warm fresh Mozzarella cheese for extra sustenance.

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