RECIPE FOR ROASTED VEGETABLES

It has been a while since I wrote a recipe on this blog.  This one is from a book I wrote called
"Light Fantastic Cooking" .  It is easy and everyone loves it.

                                                      ROASTED VEGETABLES


Preheat oven to 425 degrees.  If you are preparing a main dish for the same meal that requires a lower temperature, the vegetables will cook nicely even in a 350 degree oven...they will just take longer. Place foil shiny side down on as many cookie sheets as you need and coat with cooking spray.  Place the vegetables side by side and spray the vegetables.  Sprinkle any seasonings that you desire from the list below.  Cook vegetables until they begin to brown; about 10 minutes. Turn and cook another 10 minutes or until vegetables are soft and nicely browned.  Pick up foil and vegetables from cookie sheet and place on large serving dishes. 

Vegetable Ideas:

potatoes, thinly sliced
peppers, green, red or yellow sliced
carrots, par-cooked
eggplant, thickly sliced
tomatoes,ripe thickly sliced
sweet potatoes, sliced
onions, thickly sliced
zucchini or yellow squash,thickly sliced
 mushrooms caps

Seasonings: 
Choice of: paprika, salt, garlic salt, pepper, any salt free seasoning, Mexican seasonings or any seasoning you wish...seasoned bread crumbs, Parmesan cheese, even a little brown sugar on the sweet potatoes.

The calorie count is not listed as it depends on your choice of vegetables and the amount you eat.  In most cases it would be 100 calories per serving.
Note*  The roasted potatoes alone are excellent.