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KEEP SCREEN ON

Yield: 6 servings

Ingredients
Ingredients
1 red onion, cut into ½-inch chunks

1 zucchini, cut into half-moons

1 can garbanzo beans, drained

3 peppers, assorted colors, cut into wide strips and then in half

1 head cauliflower, cut into florets

2 carrots, peeled and cut into disks

4 cloves garlic, minced fine

2-3 tablespoons olive oil

Salt and pepper to taste (I like to use Kosher salt and then some finishing salt after the veggies are roasted.)

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Preparation Method

  1. Pre-heat oven to convection 500° and then place two sheet trays into oven to pre-heat.
  2. Toss veggies in oil, salt and pepper.
  3. Open oven and divide the veggies onto the two pre-heated sheet trays and spread to enhance browning.
  4. Roast for 7 minutes, stir and roast for another 7 minutes or until you have reached desired level of browning.
  5. Adjust with more salt and pepper to taste.