|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.