Roasted Summer Vegetables
1 medium zucchini, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 medium fresh spring onion, sliced into strips (about a half cup)
2 large radishes, sliced thin
1 handful fresh parsley, chopped
1 tablespoon olive oil
salt and pepper to taste
1. Preheat oven to 425 degrees
2. Mix vegetables, olive oil, parsley, salt and pepper on large baking sheet.
3. Spread in a single layer and roast in oven 20-25 minutes until vegetables are tender and lightly browned.
I hope you enjoy them for their simplicity and versatility to go with almost any dish. As always, save the leftovers for salad toppings!
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