Roasted Veggies

Ingredients

1 zucchini

2 medium sized carrots (or other veggies of your choice)

Salt

Pepper

Paprika

Basil

Garlic powder

Onion powder

Directions

Preheat the oven to 425˚ F.

Line a baking tray with tin foil and a light layer of cooking spray.

Cut your veggies into 3-inch sticks, making sure they are even in thickness. (Note: if you cook zucchini and carrots at the same time—make the carrot sticks skinner otherwise they will be crunchy when the zucchini is done).  Put your veggies in a medium size mixing bowl along with your seasonings and olive oil. Lightly toss until evenly coated.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 15 minutes or until golden and slightly browned at the edges.