Chef Greg - Roasted Vegetables with garlic & oregano

ROASTED VEGETABLES WITH GARLIC & OREGANO
(serves 4)
2 Green Zucchini
2 Yellow Zucchini (or similar squash)
1 Red Bell Pepper
1 Red Onion
1 Small head of Cauliflower
3 to 4 cloves of Garlic
Extra Virgin Olive Oil
Oregano (dried)
Salt & Pepper
Heat oven to BROIL and move oven rack to the lowest slot.
Chop all veggies into 1 inch cubes (or bite sized pieces).
Smash the garlic (if you chop garlic too fine it will burn under the broiler).
Put all the veggies in a large bowl and coat VERY generously with extra virgin
olive oil, several pinches of salt and pepper, and lots of dried oregano, toss well to combine and make sure they’re all coated.
Taste and check for seasoning.
Transfer to, and arrange on, a baking sheet and place under the broiler on the lowest rack.
Keep a VERY close eye while their roasting, as every oven is different when broiling. What you’re looking for is the vegetables to get nice and browned, which shouldn’t take more than 5 to 10 minutes at the most. Just don’t walk away, and keep checking.
Taste again for seasoning.
Serve hot