Italian roasted mushrooms and veggies

Audrey Egbert

1 lb cremini mushrooms cleaned

2 cups cauliflower cut into small florets

2 cups cocktail tomatoes

12 cloves garlic peeled

2 tbsp olive oil

1 tbsp Italian seasoning

salt and pepper to taste

1 tbsp fresh parsley chopped

Preheat oven to 400 F degrees.

In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.

Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

Garnish with fresh parsley before serving.

If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary and thyme.

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