Roasted Vegetables

As I returned from a few days away, I'd like to head back to healthy eating.  You know what happens when you are away - the diet kind of goes out the door :)

Shabbat is coming and a favorite for all those watching their weight is classic roasted vegetables.

Here's the easiest way to prepare a healthy, pretty and colorful mix.

3 peppers assorted colors sliced in strips

2 sweet potatoes - peeled and cut in cubes

2 yellow squash - cut in cubes

2 green zucchini - cut in cubes

2 onions cut in half rings


Add all cut vegetables to a large bag, add 3 Tbs. olive oil and add 1 tsp salt and 1/2 tsp pepper.
shake bag vigorously to coat well.

Transfer to parchment paper lined cookie sheet - Roast at 450 degrees for a minimum of 45 minutes.

Enjoy alongside roast chicken for a great dish.