Banana Scones
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Roasted Vegetables – Healthy and Fun
- 25 mins total
- 10 mins prep
- 15 mins cook
IntroductionSkip To The Recipe
Roasted vegetables.
There is nothing more wonderful and great that to have a house full of friends and children and to enjoy a meal together. I am very fortunate to have wonderful friends that we all share the same passion of cooking and eating.
Tonight I had my wonderful friend Laura and her son over for dinner. Laura is a photographer and therefore tonight she had fun taking the pictures. Her and I have the same Canon EOS 50D camera, however she has better lenses than me. After all she is a professional photographer…We had fun interchanging her lenses on my camera body and playing with the setting.
Dinner was coming along as we were enjoying a great glass of Chardonnays. Roasted vegetables, roasted potatoes with pork tenderloin. Fresh mangoes and strawberries for dessert..
TIP: I like to place the skillet with the pork tenderloins in the hot oven for a few minutes to insure that it is cooked all the way.
Roasted Vegetables - Healthy and Fun
- 25 mins total
- 10 mins prep
- 15 mins cook
Ingredients
-
cleaned and seeded bell peppers
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cleaned and cut diagonally carrots
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cleaned and sliced zucchini
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cap cleaned, stemmed and quartered mushrooms
Instructions
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Preheat oven at 400°. In a large cookie sheet add all the vegetables in a even layer. Add the olive oil and mix well until all the vegetables are covered.
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Season with salt and pepper.
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Place in the hot oven, Lower the heat to 375, and cook for 10 to 15 minutes until desire doneness.
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