Baked Vegetables

My husband loves to cook Sunday lunch and occasionally tries new recipes or makes up his own. Now this is the man who, when our children were babies, used to ask me how to make a basic sauce. Yes definitely he has come a long way! Today he made us a lovely meatloaf covered with strips of bacon (came out lovely, sorry I forgot to take a picture and now of course, it is all gone). In the above picture you can see some lovely fresh veggies baked to perfection. This is a healthy way to cook them to preserve their vitamins. Here is how he made them...

Ingredients:
5-6 medium carrots
6 zucchini (the round marrow kind)
4 medium onions peeled and halved
2-3 tablespoons Olive oil
Herbes de Provence

Directions:
Preheat oven to about 350-400 degrees F (175 to 200 degrees C).
Scrape and wash carrots and zucchini, then roughly cut or chop them. Add prepared onions.
Lightly oil a large, shallow baking dish.
Combine prepared veggies in prepared baking dish and add olive oil. Mix vegetables well until they are coated with oil on all sides. Sprinkle some Herbes de Provence over all the veggies.
Bake for about 45 minutes to 1 hour in preheated oven or until vegetables are tender.


Note: You can also use broccoli or cauliflower florets or even mushrooms. If you are using potatoes, I suggest you pre-boil them first for a few minutes before baking them along with the other veggies.

Enjoy!