Oven Roasted Vegetables

The cold weather makes a hot, savory vegetable side dish sound very good for dinner today.

What I like about roasted vegetables is the recipe can be anything you want. I'll list what I usually include and you can add or subtract to your own tastes. Zucchini, cut into 1/2-inch circles Miniature bell peppers Small, whole potatoes (These should be cooked until just done) Steamed carrots, cut into 1/2-inch circles Wedges of red onion Mexican squash, cut into 1/2-inch chunks Parboiled Brussels Sprouts, barely tender and cut in half Cauliflower, cut into 1/2-inch flowerettes Broccoil, cut into 1/2-inch flowerettes Place all the prepared ingredients in a large bowl. Sprinkle generously with olive oil, salt, pepper, and onion power. Peel, smash, and dice 8 cloves of garlic and toss with the vegetables. The vegetables should have a light sheen of oil on them. Scatter on a large, parchment-lined baking sheet (Or grease with vegetable oil spray) and bake in a preheated, 350 degree oven for approximately 15-20 minutes depending on your oven. Check after 10 minutes to see how it is going. When done, remove from oven and sprinkle with finely grated Parmesan or Romano cheese and serve.