2 zucchini, cut into bite-size pieces
1 yellow squash, cut into bite-size pieces
1 red pepper, cut into bite-size pieces
1 yellow pepper, cut into bite-size pieces
3 leeks, cut into chunks
10-15 okra, cut into bite-size pieces
Handful of trimmed green beans, cut into bite-size pieces
EVOO
Garlic Powder
Sea Salt and Cracked Black Pepper
Grated Parmesan Cheese
Pre-heat oven to 450 degrees.
In a large bowl, put in all veggies, drizzle EVOO; coat well. Add Garlic Powder, Sea Salt and Cracked Black Pepper, mix well.
On a large cookie pan, spray Pam(cooking spray) lightly. Pour veggies in a single layer.
Roast for 25-30 minutes, stir once halfway of cooking. Veggies should be ready when they are tender and lightly browned. Sprinkle grated Parmesan cheese in top.
Can be served with rice on side, great lunch leftovers!!!
My 2 years old devoured this dish and got seconds! 🙂
Here’s the picture of beautiful colored vegetable medley!
Recipe and pic courtesy of CSA member Alexis
