INGREDIENTS
1
Acorn squash, medium
1 tsp
Basil, dried
2 cups
Bell pepper
1 cup
Brussels sprouts
2 cups
Cauliflower florets
1 tsp
Oregano, dried
2 cups
Sweet potatoes
1 tsp
Black pepper
1/2 tsp
Cinnamon
1/2 tsp
Kosher salt
1/4 cup
Olive oil
2 cups
Zucchini (sliced or cubed into 1 inch pieces)