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)