How to Oven Roast Vegetables

Peel and slice vegetables 1/4" to 1/2" thickness. During the summer,
I love to mix everything in the garden: tomatoes, zucchini, eggplant,
yellow squash, red and green peppers. I parboil cauliflower and broccoli,
if adding them to the recipe.

In the winter root vegetables are wonderful
if roasted. A mixture of butternut squash, rutabaga, onions, potatoes,
parsnips, carrots and sweet potatoes.

Coat all of the vegetable in olive oil and place on a cookie sheet. Sprinkle
with your favorite seasonings and sea salt.

Bake at 350 degrees for approximately 40 minutes, turning after 20 minutes.