Sure-Fire Roasted Vegetables

A dish of tender roasted medley of gourmet veggies.

Makes 5 / 1 cup servings

Ingredients
1 can vegetable oil spray
1 cup broccoli (chopped)
1 cup onion (diced)
1-3 clove garlic (minced)
1 cup bell pepper (diced)
1 cup zucchini or yellow squash (diced )
1 cup eggplant (diced)
1 Italian, Mexican or Indian Seasoning Mix ((see recipes below))
15 oz. cans garbanzo beans or black beans (drained and rinsed)

Italian Seasoning Mix:

2 teaspoons dried basil

1 teaspoon dried oregano

2 teaspoons dried rosemary

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped fresh parsley

Mexican Seasoning Mix:

2 teaspoons ground cumin

1 teaspoon dried basil

1 teaspoon dried rosemary

1/4 teaspoon salt

¼ teaspoon black pepper

¼ cup minced fresh cilantro

Indian Seasoning Mix:

1 teaspoon curry powder

1 teaspoon garam masala

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup minced fresh cilantro

Directions
1. Preheat oven to 400 degrees F.
2. Spray jelly roll pan lightly with vegetable spray.
3. Combine broccoli, onions, garlic, bell peppers zucchini or yellow squash and eggplant in a bowl.
4. Add your choice of Seasoning Mix.
5. Toss vegetables to coat. Place vegetables in pan in a single layer. Roast 10 minutes.
6. Take pan out of oven and spray tope of vegetables with vegetable oil spray.
7. Turn veggies and cook for another 5 to 10 minutes or until vegetables are tender. Add beans and serve.