Roasted Summer Vegetables
It's easy to fall off of the vegetable game when you are tired or get busy.
Roasting a simple variety in one pan together can help make it easier to hit your servings and colors.
4-6 Radishes Cut and Quartered
1 Bunch of Asparagus Cut in One Inch Slices
1 Red Pepper Sliced
1 Red or Yellow Onion Sliced
1 Yellow Squash Cubed
1 Green Zucchini Squash Cubed
1 TBS Olive, Avocado, or Coconut Oil
Sea salt and seasoning to taste
How To Prepare:
Preheat the oven to 425
Cut your vegetables to around the same size so they cook evenly and have a similar cooking time.
Spread around your pan and toss with a little oil and seasoning to taste.
Bake at 425 for about 20 minutes til done but still have some crunch to them.