– Assorted hard vegetables: KFF beets, carrots, red bell peppers, zucchini, KFF green beans, garlic, etc.
– 2 tablespoons Extra Virging Olive Oil
– Salt, pepper and dried dill to taste
Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt, pepper and dried dill. Bake in a roasting pan for 20-25 minutes. I covered with foil for the first 15 minutes, then uncovered to let brown in the oven.
Recipe source: http://www.thecleaneatingmama.com/2011/06/rustic-vegetables.html