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Preheat oven to 425° F. Lightly oil two half sheet pans with olive oil set aside.
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Peel and dice zucchini and yellow squash. Place in Large bowl.
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Dice carrots, add to squash.
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Cut cauliflower into florets and add to other vegetables.
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In a 2 quart casserole dish, add peeled and diced potatoes (sweet and yukon).
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Add enough water to cover. Microwave on high for six minutes to parboil potatoes.
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Drain and pat dry potatoes, add to other vegetables.
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Place vegetables on baking sheet pans. Drizzle with olive oil. Stir to mix.
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Sprinkle with salt and pepper.
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Roast veggies in hot oven for 20 minutes. Stir veggies. Flip pan positions in oven.
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Continue to cook for another 20 minutes or until brown and crispy.
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Remove from oven.
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Salt and pepper to taste.