Dani's Roasted Veggies Provencal

2 TBS of oil of choice (or even use a few prays of olive oil Pam, enough to coat)

3 cups snipped fresh green beans

2.5 cups halved button mushrooms

3 small sweet onions, halved and then quartered

2 sliced bell peppers, red orange or yellow preferred

Provencal seasoning, coarse ground pepper and salt to taste

Pretty much a no-brainer. The provencal seasoning goes well with everything (I LOVE it on roast beef and chicken), so use your imagination or whatever leftover veggies you have that are going to go bad. Potatoes are wonderful, but will add considerable calories. Stay away from roasting broccoli, however. It dries and burns easily.

Chop vegetables as directed or as desired and place in a large casserole dish or pan. Coat with oil or spray and seasonings. Mix well with hands until well coated.

Pop into a preheated 350 degree oven. Roast for approximately 40 minutes or until desired tenderness. If using a large casserole bowl/dish (as opposed to the long shallow variety), you may want to mix the vegetables a couple times during the roasting process, to make sure everything is well cooked.

Serving Size: About 5 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user DANI_DOLL.