Roasted Spring and Summer Vegetables

A total of 6-8 cups of vegetables cut into bite size pieces: 

•  Onions
• Asparagus
• Mushrooms
• Zucchini
• Bell Peppers (green, red, orange or yellow)
• Tomatoes
• Carrots

Seasoning ingredients:

•  3 cloves minced garlic
• 2 tablespoons olive oil
• 1½ tablespoons each of chopped fresh herbs (or ½ teaspoon dried herbs) - thyme, oregano, basil
• 1½ tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon each of black pepper and salt

1. Place vegetables in a large bowl; mix seasoning ingredients in a small bowl, then add to vegetables and toss.
2. Spread seasoned vegetables in a thin layer on a baking sheet or casserole pan and bake in a preheated oven at 425 degrees F. for approximately 20 minutes. Stir vegetables occasionally. 

• Side dish: great with a variety of entrees such as fish, chicken, beef, pork, etc.
• Main dish: serve veggies over cooked pasta, wild rice or couscous and top with freshly grated Parmesan cheese.
• Salad: Cool the vegetables, or use the leftovers and add 2 cups diced tomatoes, 3 ounces of Feta cheese and a little vinaigrette dressing.
• Pizza: Use roasted veggies as a pizza topper. Make quick individual pizzas with tortillas, your favorite sauce, and some mozzarella cheese. Spray tortillas on both sides with cooking spray. Bake in the oven at 400F for 5 minutes or just until they start to brown. Flip tortillas about halfway through.
           Meanwhile, preheat the leftover vegetables in the microwave to warm them. Remove tortillas from the oven and spread with sauce, top with veggies in a single layer, then top with cheese. Bake an additional 5 minutes or until the cheese melts. Cut into wedges and serve immediately. Use whole wheat tortillas for more fiber.

Vitamin A 100%  Vitamin C 80%