Oven Roasted Vegetables

Looking for a new healthy side dish for tonight's dinner other than steamed vegetables or a garden salad? Roasting vegetables in a very hot oven is one of my favorite ways to prepare them. I was first shown the concept of cooking them this way by Ina Garten and I've been making them this way ever since. The natural sweetness comes out of the vegetables when you roasted them and they really have so much more flavor then just blanching and steaming them. The great part is you can use just about any vegetable you'd like. Our garden produced quite a few tomatoes this year, green beans, Bell Peppers, and more summer squash than we know what to do with.

To make these roasted vegetables all you need is:

You're selected Vegetables 
A Large sheet pan
Some olive oil
Diced onion
1 clove of chopped garlic
Salt and Black pepper
Some Freshly chopped herbs like Basil, Parsley, or Dill.

Toss everything together on the pan so the vegetables have an even coating of oil and roast them in a 425 degree oven for about 30 to 40 minutes. My favorite combo of veggies to roast for this time of year are squash, tomatoes, carrots, string beans, and bell peppers but you can use just about any kind you'd like