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Roasted Veggies Recipe

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This recipe for Roasted Veggies is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Carrots,whole, asparagus (bend to break, will snap at appropriate place), onions, zucchini, yellow squash sliced, red, yellow&orange peppers cut into pieces ,Roma tomatoes cut in half, cauliflower and broccoli into florets.
Almost any veggies.

Directions:
Directions:
Drizzle all veggies with olive oil and kosher salt.
Roast all uncovered. Carrots and onions at 400 degrees for about 45' until tender.
Roast all others at 350 degrees for about 20' until tender.
After asparagus are tender you can put mozzarella or fontina cheese on top and put back in oven until cheese melts.
Tomatoes can also have cheese put on top.

Personal Notes:
Personal Notes:
You can drizzle some balsamic vinegar on the onions for a little more flavor.

 

 

 

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