Wash them and then cut them up. I slice the zucchini just like I do in my roasted zucchini recipe, except a little thicker, and then quarter them.
I add all the pieces to a large bowl and drizzle it with olive oil and sprinkle it with sea salt and pepper. You can also add other spices to it. I tend to keep it plain. You don’t need a lot of olive oil. It will be too heavy then. Just a thin coat.
Add it to a foil lined pan that is coated with cooking spray. You can skip the cooking spray since the vegetables have olive oil on them but chances are you’ll get some vegetables that stick (and if they stick, the foil will rip, and you’ll have to wash the pan. See my logic there?) You may want to double line the pan too, if you want to ensure you won’t have to wash it. Can you tell I hate to wash pans?
Cook for 15-17 minutes depending on the size of your vegetables and your preference.
Kristina Grum is a Certified Parent Educator who has over a decade of experience working with children, including being a classroom teacher. She currently teaches parenting classes in her local area and writes about shifting parenthood from barely surviving to thriving.
I love roasting veggies. These look awesome!