Roasted Mediterranean Veggies

A side dish, or even a main course, for every day of the week:

Cut the vegetables – we like potatoes, onions, zucchini, squash, bell peppers, broccoli and cherry tomatoes – in “easy-to-eat” sized pieces and put them on an oven baking sheet. Drizzle olive oil and minced garlic over the veggies and spice them up with red pepper flakes, rosemary, oregano, garlic, basil and ground pepper. Depending on what kind of veggies you use, your cooking time may vary for your Mediterranean deliciousness to be ready.

Tips for “first timers”:

• Put the potatoes on a separate baking sheet and put them in the oven first as they take the longest to cook
• Sample your veggies every 10 min to get a better feel for how your oven roasts as every oven’s heat distribution is different