Roasted Vegetables

This is another recipe from the weekend menu from the Creative Retreat.

Roasted Vegetables
serves 8

2 zucchini, medium sized
2 vidallia onions
2 red bell peppers
2 yellow bell peppers
2 T olive oil
2 t Herbes de Provence
salt and pepper to taste

Preheat oven to 425 degrees. Cut all veggies into 1 inch pieces, roughly the same size so they cook the same. Toss in olive oil, herbes de provence, salt, and pepper.

Place in baking dish or on a jelly roll pan. Bake for about 25-30 minutes, or until tender.