Roasted Veggies

This dinner was supposed to be Roasted Veggies with Pirogies, but I got carried away with the veggies.  

We cut up pumpkin and butternut squash,

 

cauliflower and broccoli,

and then zucchini, yellow squash, and eggplant.

 Each was tossed with Grapeseed Oil, Kosher Salt, and Italian Seasonings.  

The hard part was timing each set of veggies.  

The orange veggies went in first, with some baby onions. 

 After about 15 minutes, the broccoli and cauliflower went in, with a head of garlic.

 After another 10 minutes, the last sheet went in. 

 They all cooked together for another, maybe 20 minutes.  

  

  

Then they were all mixed together in perfect harmony.

Yum.

Oh, and for dessert?  A Macintosh Apple sliced and sprinkled with cinnamon.  

 

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