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(Source: health-heaven)

End-of-Summer Roasted Veggies

INGREDIENTS
2 large Zucchini
2 large Yellow Squash
2 big packs of Button mushrooms
2 bulbs of Fennel
7 Roma Tomatoes
7 stems of Fresh Thyme
1/2 c. EVOO
3 Tbsp Minced Garlic
1 Tbsp Kosher Salt
1 Tbsp Fresh Ground pepper
1 large Lemon, juiced

DIRECTIONS
1. Turn your oven on to 450 degrees
2. Slice all of your veggies into a large bowl, making sure to add the sprigs of Thyme
3. Whisk together your EVOO, garlic, salt, pepper and lemon juice
4. Pour the ingrediants over the veggies and toss to coat well. (You can make more if you need/want more, this amount worked for the 3 of us)
5. Line a cookie sheet or baking dish with aluminum foil and dump the veggies onto the sheet/dish
6. Place in oven. Roast for 20 minutes, making sure to stir the veggies around so they don’t burn.
7. After 20 minutes, turn your broiler on for the last 10 minutes. Continue to stir occasionally so the veggies don’t burn.
8. Enjoy with ride pilaf or couscous or pasta

*Makes 8-1.5 cup servings

Number of Servings: 8

Calories: 121.2

(Source: health-heaven)

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