Roasted Autumn Vegetables

My husband and I practically live on roasted vegetables in the fall. They're healthy, colorful, and delicious! I originally started making these because they were in a South Beach cookbook and I've been making them ever since!

These veggies make a great side dish, or as a main dish if you are in a veggie mood!

1 zucchini (sliced pretty thick) 
1 Yellow squash (sliced pretty thick)
1 sweet medium sweet potato (cut into 1 inch chunks) with skins!
1/2 cup chopped yellow onion
1 cup of mushrooms (optional)
olive oil
sea salt and pepper

Preheat oven to 400 degrees. Spray a baking dish with cooking spray. Add all vegetables and toss with a few tablespoons of olive oil. Generously sprinkle with salt and pepper. Bake for 20-30 minutes. Toss about every 10 minutes until done. They are done when you can easily pierce a sweet potato with a fork. Enjoy! 

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