| | Directions | | Chop the vegetables into 1 inch chunks. Place on a baking sheet. Drizzle the oil over potatoes and salt and pepper. Toss the vegetables on the baking sheet. Bake at 425° for 20 minutes or until fork tender. Can substitute other vegetables, such as asparagus, carrots or Brussels sprouts. |
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| Ingredients | | - |  | 2 potatoes (medium) |
| - | | 2 cups fresh broccoli |
| - | | 2 cups fresh squash |
| - | | 1 onion (small) |
| - | | 1/8 cup olive oil |
| - | | Salt and Pepper to taste |
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