These are my 3 favourite vegetables to roast but I forgot one, sweet potato :) The process is very simple so I will not be giving any actual measurements. What is important to remember is to roast your vegetables no higher than 350 degrees Fahrenheit and remember to use either organic coconut oil or hexane free grape seed oil. These oils can withstand higher heat and will not turn into a toxic oil that can cause free radical damage to your body.
Cut up all of your veggies and pay attention to size. You want all of your veggies to be about the same size so that they take relatively the same amount of time to cook and so that they will have the proper texture.
I used to roast all of my vegetables together, which you still can do but if you have the time, I suggest separating each vegetable onto it's own baking sheet. If you do not have 3 baking sheets, no problem. Toss your vegetables with salt, pepper and coconut oil, bake the vegetables at 350 degrees Fahrenheit for about 25 minutes
*Note Cook the zucchini separate and the red peppers and mushrooms together, side by side. Like this:
Cook Outside the Box
Use these delicious vegetables on your next homemade pizzas
Your morning omelettes will love some roasted vegetables added to it
Grill cheese sandwiches starve for roasted vegetables
Make a grilled vegetable salad with fresh Italian parsley, balsamic cream and extra virgin olive oil