• 40
  • 220
  • 6

Main Dish
  • 1 large head broccolli, florets chopped off from the stalk
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, peeled and chopped into half moons
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, peeled and chopped
  • 10 oz portobello mushroom, sliced
  • ¼ cup olive oil
  • 2-4 tsp kosher salt
  • 2-3 tsp ground black pepper

  1. Preheat the oven to 220°C (425°F).
  2. In a large bowl, toss all the vegetables together with the olive oil, salt, and pepper. Place the seasoned vegetables in a baking pan.
  3. Roast the vegetables using the oven’s bottom heat function for 35 to 40minutes, removing the vegetables from the oven every 15 minutes to stir-mix. Serve hot.
roasted-vegetables.jpg
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