Roasted Veggie Medley with Pine Nuts

Roasted Veggie Medley with Pine Nuts 1 lb broccoli, cut into florets 1 lb cauliflower, cut into florets 3 Tablespoons grape seed oil 3 Tablespoons pine nuts 5 large garlic cloves, thinly sliced Onion Salt, to taste Seasoning Salt, to taste 1/4 cup shredded Monterey Jack cheese 1 lemon Bacon bits, optional Preheat oven to 400F. Place veggies in a single layer in large baking pan (15 x 13). Set aside. In a medium skillet, heat oil over medium heat. Add nuts and garlic then cook and stir for 1 to 2 minutes until nuts are golden brown. Using a slotted spoon, transfer nuts and garlic to a small bowl. Pour oil from skillet onto veggies. Lightly sprinkle with onion salt and seasoning salt then toss to coat. Roast for 10 to 15 minutes or until crisp-tender. Sprinkle with nuts, garlic, bacon bits and shredded cheese. Put under broiler until cheese is melted. Remove. Serve with lemon slices or squeeze a bit of lemon on top