• Red or White beets (Beet greens can be saved and used in salads)
• New or Yukon Gold potatoes (skins left on)
• Mushrooms (any variety)
• Bell peppers (red, orange, yellow, purple, and/or green)
• Green beans, with ends snapped off
• Onions
• Eggplant
• Zucchini
• Yellow squash
• Carrots
• Tomatoes (these or any other quick cooking vegetables can be added the last 15 minutes of roasting)
• 1 to 3 Tablespoons of virgin olive oil (amount will vary depending on the quantity of vegetables -- oil application should be as light as possible)
• 1 to 3 Tablespoons of Garlic Expressions® (amount will vary depending on the quantity of vegetables and personal taste)
• Salt & pepper to taste

Directions:
Preheat oven to 400 degrees. Wash, dry and slice vegetables. Put in very large mixing bowl and toss with just one tablespoon of olive oil and one or two tablespoons Garlic Expressions® to coat lightly. (Use more olive oil sparingly if necessary) Sprinkle with salt and pepper to taste. Transfer vegetables (in one layer) to the bottom of a large roasting pan or cookie sheet and place in oven uncovered. Toss vegetables every 15 minutes so they roast evenly. Add more Garlic Expressions® as the vegetables roast if desired.

Roast until the beets (or the vegetable that takes the longest to cook such as potatoes) are tender. Depending on the quantity of vegetables, this will take 45 minutes to an hour. Wait until the last 15 minutes of cooking time to add tomatoes or other quick cooking vegetables if desired.