Roasted Garden Vegetables recipe

Suitable for an appetizer, first course, or even side dish, this recipe takes raw garden vegetables and transforms them into a roasted mélange of sweet, juicy, and slightly charred bites. Serve with toothpicks or forks, depending on the occasion and the appetites.

Ingredients:

2 red bell peppers, cut into large wedges
2 red onions, cut into large wedges
3 green zucchini, cut into large rounds
4 garlic cloves, smashed
1 tablespoon olive oil

Directions:

1) Preheat oven to 500°F. Toss all ingredients together in a large bowl and arrange evenly on a large baking sheet. Sprinkle generously with salt and pepper.

2) Roast 10 minutes, turn with a spatula, and continue roasting an additional 10 minutes, until slightly browned and softened. Transfer to a serving platter and serve warm.

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