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Veggies can be mixed according to taste. Cut them in
similar size according to how long it takes to cook
each. Veggies that work well are:
Cherry tomatoes
Tomatoes cut in chunks
Zucchini
Yellow squash
Whole mushrooms
Bell
peppers cut in chunks
Carrots (Partially cook in microwave to soften or cut in
smaller chunks that the rest of the veggies.)
Line
a large baking dish with Reynold’s Release foil.
Toss
cut veggies in olive oil and spread in pan in a single
layer. Sprinkle with salt and pepper and a little
Italian seasoning mix.
Bake
at 400 degrees for 20-30 minutes uncovered. Veggies are
done when they are brown on the edges.
To
cut long veggies like carrots and squash, cut them in
irregular chunks that are similar in size. Cut one
chunk, then rotate the veggie ¼ turn and cut the next
chunk and so on… This will keep the wide end of the
veggie from being too big and the small end from being
smaller than the rest.
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