Savory Roasted Vegetables

Ingredients

• 1 medium sweet yellow onionNutrition
• 1/2 tsp garlic powderNutrition
• 1/4 cup extra virgin olive oilNutrition
• 3 tsp Italian seasoningNutrition
• 1 tbsp steak seasoningNutrition
• 1/4 tsp crushed red pepper flakesNutrition
• 1 1/2 cups green beansNutrition
• 1 medium green bell pepperNutrition
• 5 yukon gold potatoesNutrition
• 10 baby Portabella mushroomsNutrition
• 2 medium yellow summer squashNutrition
• 2 large carrotsNutrition
• 1 large zucchiniNutrition

Directions

1. 1Preheat over to 400 °F (205 °C). Wash all vegetables and cut/cube to even 1" pieces, carrots cut diagonally and leave the green beans whole.
2. 2Pour all vegetables into a very large bowl. Add olive oil over the bowl and drop in the dry seasonings. Mix well using clean hands or a large wooden spoon.
3. 3Spread raw vegetables evenly on two, 15"x20" baking sheets. Add both pans to oven and roast for 20 minutes. Give vegetables a stir with wooden spoon and switch the rows for the pans. Roast another 20-25 minutes. Check potatoes with fork as indicator of cooked. When potatoes are ready, so is everything else.
4. 4Note: No green beans? Use broccoli. Only one yellow squash? Toss in a cubed eggplant instead. Looking for Moroccan flavor? Ditch the steak seasoning for Garam Masala. Extremely tasty and versatile recipe.

Nutrition per serving

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