Roasted Veggies

by Dana Kayal
10-15 cups bite sized fresh vegetables (i.e.: mushrooms, broccoli, cauliflower, onion, eggplant, peppers)
2-3 Tbsp Olive Oil
1 Tbsp VE Foccacia Bread Spice
2 Tbsp VE Classic Vinaigrette
2 Cloves Garlic, minced
VE Sea Salt

1. Place vegetables in a large bowl.
2. Add olive oil and remaining ingredients until vegetables are lightly coated.
3. Cook in oven for 30 minutes at 400F. Use parchment paper so vegetables do not stick to bottom of tray.

Note: This may be used as a side dish served plain or drizzled with balsamic vinegar and sprinkled with parmesan cheese. Or use to top a pizza or in a Primavera Pasta.