Roasted Vegetables


1 large zucchini, sliced
1 large yellow squash, sliced
1 medium red pepper, sliced
1 medium yellow pepper, sliced
1 cup of cherry tomatoes, sliced into half
¼ cup of olive oil
2-3 teaspoon of salt
2 teaspoon of black pepper


1. Pre-heat the oven to 220°C. In a bowl, toss prepared veggies in olive oil, salt and pepper. Spread them on a baking sheet or roasting pan.
2. Roast vegetables for 30-35 minutes. Turn around the vegetables every 15 minutes or so for even cooking.


adapted from here.

Add any vegetable of your choice. The baking time may vary upon the size of vegetables and the type of vegetable.