Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 -2 zucchini, sliced in half moons (depending on size); 1 -2 yellow squash, sliced in half moons (depending on size); 1 -2 raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced); 1 medium red onion (wedged); 3 -4 red potatoes (wedged); 2 -3 tablespoons olive oil; artichoke hearts small jar (chopped); 1 tablespoon Italian salad dressing; salt (to taste) or pepper (to taste); 1 teasoon red pepper flakes (adjust to taste)

10 ingredients

4 steps

Ingredients

1 -2 zucchini, sliced in half moons (depending on size)
1 -2 yellow squash, sliced in half moons (depending on size)
1 -2 raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced)
1 medium red onion (wedged)
3 -4 red potatoes (wedged)
2 -3 tablespoons olive oil
artichoke hearts small jar (chopped)
1 tablespoon Italian salad dressing
salt (to taste) or pepper (to taste)
1 teasoon red pepper flakes (adjust to taste)

Directions

1

Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
2

When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
3

Roast in oven for 35-40 minutes (stir up vegetables half way).
4

ENJOY!