Ingredients
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 2 zucchini, rinsed and sliced, cut into 1/4 inch slices
- 2 squash, rinsed and cut into 1/4 inch slices
- 2-3 tablespoons Saporito Extra Virgin Olive Oil (EVOO)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Directions
- Preheat oven to 400°F. (In a rush, set to 425° and reduce time to 20 min.)
- Toss rainbow veggies with EVOO, sea salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy.
- Transfer to a bowl and serve. Enjoy!
