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Oven Roasted Vegetables
Ingredients
- 1 Red peppers cut into 1inch pieces I recommend red, yellow, or orange
- 1 medium courgette
- 1/2 butternut squash
- 1 small red onion
- 1/2 l head of broccoli cut into florets
- 1 tablespoons extra virgin olive oil
- 1/2 tablespoon Dijon mustard or one additional tablespoon olive oil
- 1 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoons grated Parmesan cheese
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Directions
- Preheat oven to 190 degrees c
- Coat tin with non-stick spray.
- Place the vegetables in a great big bowl.
- Top with the oil and mustard.
- Sprinkle with Italian seasoning, salt, garlic powder, and black pepper.
- Toss to coat.
- Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
- Place in roasting tim.
- Roast the vegetables for 25 to 35 minutes
- Toss the vegetables, rotate the tin 180 degrees.
- The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven).
- Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.
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