Roasted Vegetables

This is one of the staples of my week. I usually fix a large batch on the weekend and eat them all week long, as a side dish, added to salads, mixed with couscous and turkey (yum!) or even added to WW frozen pizza.   Vary flavors and quantities to suit what's fresh and what you like.  Here's my favorite mix:

3 large sweet onions, coarsely chopped
4 peppers (different colors), coarsely chopped
grape tomatoes (at least one small container's worth)
3 sweet potatoes, peeled, thickly sliced, and cut into quarters

Add 3 Tb. olive oil, sea salt, and fresh ground pepper and toss to coat.
Spray 2 large pans (jelly roll size or other with edges) with cooking spray.
Divide the veggies and spread into the pans.  Bake at 450 for 40 minutes,
turning half way through.


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