Roasted Vegetables

2 cups broccoli florets

2 cups cauliflower florets

1 red pepper, seeded and cut in 1-inch squares

1 green pepper, seeded and cut in 1-inch squares

½ red onion, large slices

Heat oven to 450 degrees

Drizzle extra-virgin olive oil onto a large cookie sheet. Sprinkle with kosher salt and fresh cracked pepper.

Put veggies and cookie sheet and drizzle with more oil, salt and pepper. Toss to coat and spread in a single layer; roast 20-25 minutes.

Serves six.

Cook’s note: Whole mushrooms, fennel, par-cooked potatoes and green beans can be added to the mix; reduce the other vegetable amounts proportionately, or cook on two baking sheets.