This recipe for roasted vegetables is a healthy addition to any meal!

You will need an assortment of fresh vegetables.  In this picture we used broccoli, zucchini, yellow squash, mushrooms, onions, and grape tomatoes, but it would also work with asparagus, potatoes, whatever you like.

Wash the veggies and cut them into bite-sized pieces.  Spread them in a single layer on a baking pan.  Spray with non-stick cooking spray made with olive oil, then season to taste.

Roast at 425 degrees for 10 minutes.  Take them out of the oven, stir, then roast for about 5 more minutes.

The picture shows the veggies arranged around a poached egg for a simple brunch, but they are a delicious, healthy dish any time!