24 oz. vegetables of choice (butternut squash, mushrooms, zucchini, yellow squash, peppers)
3 stalks fresh rosemary
Handful of olives
Preheat oven to 375. Add vegetables to roasting pan, add desired amount of salt and garlic powder. Drizzle with generous amount of olive oil, tossing to make sure all vegetables are covered. Roast on 375 for 15 minutes, then add rosemary. Cook for approximately 15 more minutes (until vegetables start to brown). Remove from oven and add olives. Serve warm.