Oven Roasted Veggies

I love roasting fresh veggies in the oven. They are a wonderful accompaniment to any main dish, and you can use any variety of vegetables that you would like. This is my favorite way to cook them in the fall, winter and spring, when I don't mind having my oven on. In the summer though, we prepare them the same way, but cook them on the grill on skewers.

Roasted Vegetables
bell pepper
zucchini
summer squash
red onion
mushrooms
grape or cherry tomatoes
(or any variety of veggies that you have)
2 cloves of garlic, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
salt, pepper

Preheat oven to 450 degrees. Cut up your veggies into bite size chunks and place on a baking sheet. Add minced garlic.
Drizzle veggies with olive oil and vinegar. I usually don't measure, just pour a little over the top.
Use your hands, or a rubber spatula to thoroughly coat the veggies with the oil and vinegar. Season generously with salt and pepper. Cook at 450 degrees for about 30 minutes, or until the edges of the veggies are caramelized and lightly charred.
They are sweet and bursting with flavor.
The mushrooms are our favorites!

I can't wait until the summer when the fresh garden veggies are here.