Roasted Vegetables

Pre-heat oven to 425.

Select fresh vegetables:  (use about 2 pounds)

potatoes zucchini

sweet potatoes yellow squash

carrots  peppers

onions asparagus

cabbage green beans

Prepare vegetables by peeling and cutting into evenly sized pieces.

Select an oil:  (use 2-3 Tbsp.)

vegetable oil

olive oil

melted butter

Italian salad dressing

Mayonaise 

Drizzle vegetables with oil and stir gently to coat.

Spread out on a baking sheet with space in-between for best browning.

Select a salt: (use about 1 tsp.)

salt

garlic salt

onion salt

seasoned salt

Select seasonings:

1/4 tsp. black pepper

1 tsp. minced garlic

1 Tbsp. dried parsley

1 tsp. Italian seasoning

1/2 tsp.dried thyme

1 tsp. dried rosemary

1 tsp. oregano

1 tsp. paprika

1 tsp. lemon pepper

1 ounce Ranch salad dressing mix

1 ounce onion soup mix

2 Tbsp. parmesan cheese

2 Tbsp. balsamic vinegar

2 Tbsp. dijon mustard

Add seasonings.

Place in oven and roast for 20 minutes or until vegetables start to brown.  Remove from oven and turn vegetables.  Return to oven and cook another 20 minutes or until tender.  Test by piercing with a fork.