Roasted Vegetables Recipe

medium yellow potatoes (unpeeled and sliced into 3/4" to 1" thick pieces)

medium butternut squash (peeled, seeded and sliced into 3/4" - 1" thick pieces)

large carrots (peeled and sliced into 1/2" thick rounds)

garlic (finely chopped)

large or 2 medium zucchini (sliced into 3/4" thick rounds)

red (yellow or orange bell peppers, cut into 1" pieces)

garlic salt (or to taste)

Freshly grated black pepper (to taste)

Extra light olive oil (or avocado oil, or vegetable oil)

shredded parmesan or mozzarella cheese

9x13 metal baking pans or (1) large roasting pan lined with foil.