1zucchinihalved and sliced into ½” thick half moons
½head broccoli floretsroughly chopped
1red bell pepperchopped into bite sized pieces
1cupcherry tomatoes
2cupsbutton white mushroomscleaned and sliced
Salt and pepper
Instructions
Preheat the oven to 400°F.
Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
Meanwhile, bring a pot of water to a boil.
Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don’t need to be totally cooked, as the cooking will finish in the oven.)
For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
Then pour the cheesy sauce over the vegetables, and cook for 5 more minutes, or until all the veggies are fork-tender.