Colorful Roasted Veggies

Thankfully, I have a husband who loves his veggies just as much as I do.

We eat brussels sprouts galore, lots of spinach, broccoli and zucchini, too!

Okay, I didn't mean for that to rhyme... but it's so true! We go through tons of spinach every single week. We put it in smoothies, eat it in salads, use it in dinner recipes, and even desserts!

So, here is a super colorful and easy dish that you can whip up in no time at all. You can use a combo of all the veggies below, or omit one thing and add another.

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INGREDIENTS

2 zucchini

2 yellow squash

2 small heads broccoli

1 red bell pepper

1 green pepper

1 yellow pepper

1/2 a lemon, juiced

Extra Virgin Olive Oil

Sea Salt

White or Black Pepper

Rosemary

Garlic powder

Directions:

Heat oven to 400 degrees. Wash and cut all veggies into bite size pieces. Place in a large mixing bowl.

Drizzle with EVOO (Extra Virgin Olive Oil) until all veggies are coated, season to your liking and stir well. You can add other seasonings or replace this list with others (thyme, cayenne pepper, etc.).

Pour all veggies on to a large cookie sheet evenly. Cook for 15 minutes.

After 15 minutes, remove veggies and stir on cookie sheet. Put back in the oven for 10 minutes.

After 10 minutes, enjoy veggies as side dish or main dish. YUM!