Roasted Veggies

These veggies are a staple at our house, either just as they are or added to other dishes like lasagna and quinoa. (Those recipes to follow.)

Sweet peppers (red, orange and/or yellow)
Zucchini
Red onion
Mushrooms
Fresh garlic cloves
Olive oil
Basil
Cracked pepper, chopped jalepeños or dried chilli flakes, depending on how much heat you want
Salt

1. Chop all the veggies. Remember they shrink, especially mushrooms, so don't chop them really tiny.
2. Toss them in a bowl with olive oil and spices. Don't be afraid to be generous with your spices. The more flavour you use, the less salt you need to make it edible.
3. Line a baking sheet (or two) with parchment paper and arrange veggies on the baking sheet in a single layer.
4. Bake at 375º or 400º, stirring them around a couple of times, until the veggies are beginning to look slightly charred. 
5. In the summertime, I do these on the barbecue in a grill basket. Summer is also the perfect time to add in extras such as cherry tomatoes (whole) and asparagus.