February 10, 2010 Roasted Vegetables recipe

Zucchini (cut into bite sized pieces)
red peppers (thick strips, cut in half)
red onion (medium slices)
asparagus
broccoli
fresh garlic (coarsely chopped)
olive oil
salt & pepper
rosemary

Preheat oven to 425
sprinkle rosemary on a baking sheet
place vegetables on the rosemary, add salt & pepper and drizzle 2 T. olive oil

roast for 20 minutes, turn vegetables over and cook for another 20 minutes. I eat this every night with a lean protein.


"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon"

Eat well, feed your body the important nutrients it needs!