Roasted Vegetables

So, last week I made some fantastic beef stew in the crock pot but forgot to take pictures! Boo. Guess that means I'll have to make it again! :)

Tonight, I made some roasted veggies to go along with my chicken kabobs and wild rice. I ventured to the Dallas Farmer's Market on Saturday morning to pick up some home grown fresh veggies and couldn't wait to use them! This recipe SUPER easy and so good for you! I am an extremely picky eater...like annoyingly picky. If you know me, you know this is true and are probably laughing right now. Vegetables are definitely not my favorite thing in the world, but I crave these roasted veggies! Way to go, mom...this recipe comes from her!

You will need:

cooking spray
extra virgin olive oil
pepper
salt (I like to use Lawry's seasoned salt.)
okra, bell pepper (any color), broccoli, onion, zucchini, mushrooms...whatever your favorite veggies are!

Preheat the oven to 425 degrees. Chop up all of your veggies into bite sized pieces. Place them on a sprayed cookie sheet and season with salt and pepper. Drizzle with extra virgin olive oil.

Cook in the oven for 15-20 minutes.

These are great served as a side dish to chicken or fish. YUM!