Roasted Veggies

1. 1

   Preheat oven to 400u00b0.

2. 2

   Cut all vegetables into 1/2-inch chunks.

3. 3

   Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated.

4. 4

   Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil.

5. 5

   Add to pan in oven; sprinkle with salt and pepper.

6. 6

   Roast until vegetables are browned and begin to dehydrate, about another 20 minutes.

7. 7

   Delicious hot or cold.

8. 8

   May add 1 tablespoon curry powder.

No additional tips available.