Ingredients:

4 TBSP Tuscan Herb Olive Oil
1 Zucchini, sliced
1 Yellow Squash, sliced
1 Cup Broccoli Florets
1 Cup Cauliflower Florets
1 Bell Pepper, large chuncks
Salt & Pepper to taste (Optional: Traditional 18 Year Dark Balsamic for drizzling)
Additional Flavor Recommendations: Herbes De Provence Olive Oil, Cayenne Agrumato Olive Oil, Chipotle Olive Oil, Italian Lemon Olive Oil

Directions:

Preheat oven to 450°.
Wash all vegetables then chop all vegetables into slices or large chunks or florets and place into a roasting pan.
Pour the Olive Oil and salt & pepper over the vegetables. Toss to coat.
Roast vegetables until they are fork-tender (about 25 minutes). Drizzle with Balsamic if desired.
Serve immediately.

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