Roasted Vegetables

Roasted Vegetables 2 cups fresh broccoli florets 1 small butternut squash , peeled, seeded and chopped 1 zucchini , sliced and quartered 1 yellow squash , sliced and quartered 1 red bell pepper , chopped 1 red onion , chopped 2 Tablespoons olive oil 4 cloves garlic , minced 1/2 teaspoon herbes de provence salt and freshly ground black pepper , to taste Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray. Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste. Gently toss to combine. Pour vegetables into a single layer on the baking sheet. Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).