Easy Roasted Vegetables

                                                               I've been making this colorful roasted vegetable dish for years and have fun using variations on the theme almost every time I make it. I simply start with one potato (white, sweet, or a combination) and 1 teaspoon of olive oil per person.  After that, I just add any amount of other non-starchy veggies I have around and roast away!

Easy Roasted Vegetables
Makes 4 servings

Preheat oven to 400 degrees or fire up grill.
Coat a large jelly roll (11x15") with cooking spray.
      (Line with parchment paper for easy clean up)
      Or, use large non-grated grill pan.
Cut into 1" chunks and place in pan:
      3 medium red skinned potatoes
      1 sweet potato
      1 sweet bell pepper, green or red
      2 large carrots, peeled (or 1/2 bag baby carrots)
      2 medium sweet onions
Add and toss well:
      2 cloves of garlic, minced
      1/4 - 1/2 tsp fresh ground black pepper
      1/4 tsp salt
      4 tsp olive oil
Bake for 30 minutes. Add:
      1/2 bunch fresh asparagus*, snapped in half
Bake for another 10 minutes or until golden brown.

Nutritional Data (1/4 recipe)
238 calories, 5 g fat, 0 g cholesterol, 87 mg sodium, 44 g carbohydrate, 8 g fiber, 7 g protein
Exchanges: 1 starch, 1 fat, 3 non-starchy vegetables

Other vegetables to try:
      snow peas, fresh green beans, zucchini, summer squash (add later in baking time)
      celery, turnip, kohlrabi (add at the beginning)

*Add any vegetable you are using that needs less cooking time at this point

Try these Easy Roasted Vegetables this week, and let me know what you think!