Lemon Roasted Vegetables

From Karen Duggan

• 2 Tbs cold pressed olive oil
• 2 Tbs fresh lemon juice
• 2 garlic clove, minced
• ½ tsp Himalayan Sea Salt
• 1 large red bell pepper cut into 1 inch pieces
• Choose one or more of the following vegetables chopped in 1 inch chunks:
• Cauliflower, broccoli, zucchini squash, yellow squash
• 1 Tbs Fresh basil or rosemary

Stir together first 4 ingredients in a large bowl.  Add vegetables and toss to coat. Place in a single layer on a parchment covered baking pan. Bake 400 degrees for 10 minutes.  Stir and bake 10 more minutes. Move to a serving dish and toss with fresh basil.