Roasted Vegetables

So this is one of those recipes where you can really use anything that sounds appealing to you.  When I made this one I was cleaning out my fridge and the following recipe will reflect that.

Ingreedients:

1 container cherry tomatoes
1/2 turnip
1/2 large zucchini
2 green bell peppers
1 red onion
1T Bangkok Blend from Penzey's
Enough Canola Oil to Coat Veggies

Preheat oven to 450

I chose to cover my pan with non-stick foil, but that is not necessary.  I would advise against normal foil though as the veggies tend to stick to it and you risk having bits of foil stay with the veggies when you scrape them off.

Cut all your veggies into bite sized pieces and put in the same bowl.  Coat the veggies with oil and then add your spices.  I used a blend that I like, but you can use any blend you like in this recipe.  Mix together and make sure the spices are more or less evenly distributed. 

Pick the veggies up out of the bowl and place them on the cookie sheet.  You don't want to just pour them because if you have too much oil you want the excess to stay in the bowl and not go onto your cookie sheet.

Back at 450 until they are tender.  It's pretty forgiving I cooked this one for about 25 minutes, but I've cooked it more or less depending on just how charred I wanted them.