1smallbutternut squash, peeled, seeded and chopped
1zucchini, sliced and quartered
1yellow squash, sliced and quartered
1red bell pepper, chopped
1red onion, chopped
1/2teaspoonherbes de provence
salt and freshly ground black pepper, to taste
Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste.
Gently toss to combine. Pour vegetables into a single layer on the baking sheet.
Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).
Olive oil is your friend, but maybe not your best friend. Make sure your vegetables are coated, but you don't want to soak them.
Make sure to space out your vegetables out! Give them even more space than you think. If you leave them too close together their moisture will cause them to steam instead of roast. Use two baking sheets if needed.
Charred bits are a good sign. If your vegetables start to blacken a little bit on the edges of around smaller pieces, that means they are roasting appropriately.