• 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
• spray 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.