Roasted Vegetable Medley

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 8 medium summer squash, sliced 1/4 inch thick
• 6 medium zucchini, sliced 1/4 inch thick
• 3 red onions, cut into quarters
• 1 red bell pepper, seeded and cut into thin strips
• 1 orange bell pepper, seeded and cut into thin strips
• 1 poblano pepper, seeded and cut into thin strips
• 8 ounces button mushrooms, cut into quarters
• 4 tablespoons olive oil (or more as needed to coat)
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground cayenne pepper (or to taste)
• 2 tablespoons fresh thyme (or 1 tsp dried)
• 2 teaspoons fresh oregano (or 1 tsp dried)
• fresh grated parmesan cheese (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 line a 10x15 baking sheet with heavy duty aluminum foil.
• 3 in large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• 4 transfer vegetables to foil lined baking dish and place in single layer.
• 5 place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• 6 remove from oven and sprinkle with freshly grated parmesean cheese, if desired.