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Roasted Vegetables

Lauren Allen, Tastes Better from Scratch
  • 25 minutes
  • Serves 5

INGREDIENTS

2 cups

fresh broccoli florets

1

small butternut squash (, peeled, seeded and chopped)

1

zucchini (, sliced and quartered)

1

yellow squash (, sliced and quartered)

1

red bell pepper (, chopped)

1

red onion (, chopped)

2 tbsp

olive oil

4 cloves

garlic (, minced)

1/2 tsp

herbes de provence

salt and freshly ground black pepper (, to taste)