Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 tbsp olive oil
- 2 red onions, cut into thick wedges
- 2 red potatoes, cut into 6 wedges
- 2 medium carrots, cut into chunks
- 2 medium parsnips, cut into large chunks
- 2 zucchini, thickly sliced
- 4 garlic cloves
- 1 red bell pepper, seeded and cut into chunks
- Fresh rosemary sprigs
- Ground black pepper
Preparation:
Preheat oven to 425 degrees. Spray a large baking pan or ovenproof dish with nonstick cooking spray. Arrange cut vegetables in dish and drizzle with olive oil. Add rosemary sprigs and season with pepper.Roast vegetables for 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.
