Roasted Summer Vegetables

1 large red bell pepper, cut into 1-inch pieces

1 large zucchini or yellow squash cut into 1/2-inch pieces

Whatever other veggies are ins season- green beans, carrots or other

1 1/2 T. seed or nut oil, plus more for drizzling

1/2 teaspoon kosher salt

8-9 turns freshly ground black pepper

1/2 medium yellow or red onion, cut into 1/2-inch pieces

2 garlic cloves, minced

1/4 cup fresh basil leaves, chopped

 

Drizzle veggies with oil and sprinkle with salt and pepper. Toss lightly to coat. Preheat EOS at 450F; with lid ajar –for 8- 10 mins to brow veggies, toss veggies to brown and caramelize. cook 8 more mins until brown and roasted.