Roasted Autumn Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 plum tomatoes
• 1 yellow pepper
• 1 green pepper
• 2 small onions
• 1 large fennel bulb
• 2 zucchini
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 425 and arrange 2 oven racks near centre. spray or coat large baking sheet with vegetable oil.
• 2 slice tomatoes in half, core&seed peppers and then slice into strips. peel onions and slice into quarters leaving cores intact. cut away any brown spots from fennel-slice off green stalks and discard. slice into 1/2 inch slices. slice zucchini diagonally into 1/2 inch slices.
• 3 place veggies into large bowl, drizzle oil overtop and mix evenly to coat. sprinkle with sugar, basil, thyme, salt and pepper. mix well using a wooden spoon or hands.
• 4 spread out veggies on baking sheet. roast uncovered and stir partway through until tender -- for 20-30 minutes.
• 5 remove from oven and stir to mix in any pan juices.