Roasted Veggies

We've discovered how much we enjoy roasted vegetables. There is something about roasting that brings out a different flavor (and texture) than what one gets when steaming or sauteing.

Ingredients:
*Veggies (carrots, broccoli, peppers, cauliflower, zucchini, just about anything), cut into bite-sized pieces.
*olive oil
*salt and pepper, to taste
*garlic powder, to taste
*fresh chives (optional)

Directions:
1. In large bowl, toss veggies with olive oil. Use enough oil so veggies are coated but not swimming.

2. Spread veggies on baking sheet. Sprinkle with salt, pepper, garlic powder and chives.

3. Roast in 400-degree oven for 30 minutes.

Notes:
-Zucchini may be done after about 20 minutes. Keep an eye on it so it doesn't burn.
-Mushrooms are also really good prepared this way despite the fact they are not a vegetable.