• 4 TBSP Tuscan Herb Olive Oil or Herbes De Provence Olive Oil
• 1 Zucchini, sliced
• 1 Yellow Squash, sliced
• 1 Cup Broccoli Florets
• 1 Cup Cauliflower Florets
• 1 Bell Pepper, large chunks
• Salt & Pepper to taste
• (Optional: Traditional 18 Year Dark Balsamic for drizzling)
  

1. Preheat over to 450°
2. Wash all vegetables then chop all vegetables into slices or large chunks or florets and place into a roasting pan.
3. Pour the olive oil and salt & pepper over the vegetables. Toss to coat.
4. Roast vegetables until they are fork tender (about 25 minutes). Drizzle with balsamic if desired.
5. Serve immediately.

NOTE: You can use other vegetables if desired, such as eggplant, tomatoes & carrots.