Herb Roasted Vegetables

Ingredients

• 1 medium ZUCCHINI W/SKIN,
• 1 medium EIGHT BALL SQUASH, RAW, all varieties
• 1 medium RED PEPPER, SWEET, RAW
• 6 spears ASPARAGUS, RAW
• 1 medium CARROT, RAW
• 2 tsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
• 1 clove GARLIC, RAW
• 1/2 tsp OREGANO, DRIED
• 1/2 tsp BASIL, DRIED
• 1/2 tsp ROSEMARY, DRIED
• 1/2 tsp THYME, DRIED
• 1/4 tsp SALT, SEA
• 1/4 tsp BLACK PEPPER, GROUND

Instructions

1. Preheat oven to 375 degrees.
2. Wash and prep all vegetables.
3. Slice squash and cut red peppers into strips.
4. Slice carrots and trim asparagus.
5. Place all vegetables on a baking sheet and coat with olive oil.
6. Mix the chopped garlic and spices in a small bowl then season vegetables.
7. Bake for approximately 15 minutes.

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