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Roasted Vegetables

Reviewed: Feb. 9, 2014
Made many times! Roasted all the vegetables I could get my hands on: sweet potatoes, portobellos, broccoli, zucchini, eggplant. It all turned out great! I did use less oil (3 tbsp) and cooked in 2 batches. Potatoes, squash, & onion in 1 baking dish. Everything else went in another baking dish & into the oven 20 minutes later. Cook until veggies are at the desired texture. Clean up isn't a problem. Great leftovers! Delicious every time!
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