Roasted Veggies From the kitchen of Carolyn Lillehaugen Ingredients: 2 or 3 cups each of assorted vegetables peeled and cut into chunks (approx. 1/4 cubes) Include beets, sweet potatoes, carrots, cauliflower, zucchini, potatoes etc. 1/4 cup onion finely diced 2 cloves garlic finely diced 1/4 cup olive oil 1 tsp Italian seasoning 1 1/2 tsp roasted garlic and herb seasoning (we use McCormick Grill Mates) Optional: as desired you may add sliced sausage or grated Parmesan Direct