Roasted Veggie Platter Recipe | healthyGFfamily.com

Name: Roasted Veggie Platter Recipe | healthyGFfamily.com
Ingredients: Quantity depends on number of people serving.; For all: Clean and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.; Pepper:2 yellow (cut in half, stem and seeds removed); Zucchini - 2-3 (sliced long ways in 1/8 -1/4 inch pieces, then in half); Squash- 2-3 (sliced long ways in 1/8 -1/4 inch pieces, then in half); Eggplant - 5-6 (sliced in 1/4 inch circles (my family loves eggplant so can't make too much!)); Mushrooms 1-2 cartons (can be roasted whole or sliced); 10 roma tomatoes or 20 cherry tomatoes; Olive oil; Kosher Salt; Pepper (optional); Basil (for mushrooms, optional)

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A colorful, savory roasted veggie platter with zucchini, yellow squash, mushrooms, eggplant, peppers, and tomatoes—perfect for any gathering!

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Ingredients

Quantity depends on number of people serving.
For all: Clean and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
Pepper:2 yellow (cut in half, stem and seeds removed)
Zucchini - 2-3 (sliced long ways in 1/8 -1/4 inch pieces, then in half)
Squash- 2-3 (sliced long ways in 1/8 -1/4 inch pieces, then in half)
Eggplant - 5-6 (sliced in 1/4 inch circles (my family loves eggplant so can't make too much!))
Mushrooms 1-2 cartons (can be roasted whole or sliced)
10 roma tomatoes or 20 cherry tomatoes
Olive oil
Kosher Salt
Pepper (optional)
Basil (for mushrooms, optional)