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Roasted Veggies (Janet) |  Vegetable Day

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • approx. 20 baby carrots
  • 4-5 small zucchini, halved across, quartered lengthwise
  • 3-4 small yellow squash, halved across, quartered lengthwise
  • 1 package white mushrooms, halved if very large
  • ½ - 1 head of garlic separated into cloves but not peeled (depending on your taste - Janet uses a whole)
  • seasoning to taste - Janet uses McCormick's Sea Salt/Garlic grinder and McCormick's pepper/garlic Grinders
  • PAM (olive oil)
  • preheat oven to 425
  • weigh all veggies raw and add together - after cooking you will divide that total weight by how many servings you divide into
  • pray one or two large roasting pans with PAM (olive oil)
  • spread all veggies, mixed together, in pan(s)
  • sprinkle unpeeled garlic cloves on top
  • quickly spray again & roast 15 minutes, stir, roast stirring every 10 minutes or so, until edges of cauliflower and broccoli turn golden brown
  • timing depends on how many veggies and size they're cut
  • remove all garlic cloves and squeeze them on top of the veggies, then mix up

These veggies last for a week in the fridge and are good hot, room temperature, or even cold. They look beautiful. Janet has found different colors of cauliflower in some markets and made a mixture of purple, orange, white and green.

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