Roasted Vegetables

Cook Time: 25 – 35 minutes


  • 1 T. olive oil
  • 4 cups fresh vegetables such as peppers, broccoli, cauliflower, mushrooms, winter squash, summer squash, kale, carrots and/or onions, cut into bite-sized pieces
  • 1 tsp. Johnny’s seasoning salt


  1. Preheat oven to 425°.
  2. Line cookie sheet with parchment paper.
  3. In a gallon Zip-loc bag toss vegetables with oil and seasoning salt. Seal and toss until vegetables are well coated.
  4. Put on lined baking sheet and bake for 15 to 35 minutes. Bake until browned and tender (except Kale – it will be crunchy).
  5. Eat as many as you want — They’re good for you!!!

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