Easy Roasted Vegetables

Easy Roasted Vegetables

INGREDIENTS:

• 1 summer squash, sliced 1/4-1/2" thick
• 1 zucchini, sliced 1/4-1/2" thick
• half a crown of broccoli, divided into pieces
• 1 cup cherry or grape tomatoes
• 3 tablespoons EVOO
• 3 cloves garlic, sliced in halves
• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Add squash, zucchini, tomatoes, EVOO, garlic, and salt and pepper to a mixing bowl.  Toss to evenly coat.
3. Pour ingredients onto a rimmed baking sheet, making sure that vegetables do not overlap.  Bake for 20 minutes.
4. Flip vegetables, and add broccoli, making sure that there is enough oil to coat broccoli.  Bake for 15-20 more minutes.
5. Serve immediately or at room temperature.