Roasted Vegetables

Roasted Vegetables are a delicious and simple addition to any meal or spread and a great way to eat the rainbow! This easy recipe is a crowd pleaser and doesn't take too much time or skill. Whether its hummus, bean dip, or a vinaigrette I always like to add some sort of dip to these veggies when I'm serving them in a party setting. Recently I was invited to a potluck that was southwestern themed. While my daughter Gracie was taking a nap, I prepared these roasted vegetables. In addition to adding some chili powder and cumin to the veggies I also made a quick salsa verde to accompany them. The vibrant colors and bold flavors make these roasted veggies my go-to favorite!

      

Ingredients
*You can adjust the amount of vegetables for your needs but this is perfect party platter size for about 20 people

4 red peppers, cut into 1 1/2in strips
4 yellow peppers, cut into 1/12in strips
4 zucchini squash, cut across diagonally in 3/4in slices
3 red onions, cut into 1/2in thick slices, keep rings together
1 bunch of asparagus, ends trimmed
2/3 cup olive oil
5 teaspoons minced garlic
10 sprigs of thyme
 3 Tablespoons salt
1 1/2 Tablespoon pepper
4 1/2 teaspoons of chili powder (optional)
4 1/2 teaspoons of cumin (optional)



Preparation 
Preheat oven to 375 degrees. Place red peppers on a sheet tray in one layer, paying close attention that the vegetables are not on top of each other. Do the same with the yellow peppers, zucchini, red onions, and asparagus. You want to keep each group of vegetables separate. Toss the vegetables on each tray with 2 Tablespoons of olive oil, 1 teaspoon of garlic, 2 sprigs of thyme, about 2 teaspoons of salt, about 1 teaspoon of pepper, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin being extra careful not to separate the rings of the onion. Make sure the vegetables are arranged back in a single layer before placing in the oven. Cook for 15 minutes. Flip the vegetables and cook for another 7 minutes. Serve room temperature.