Roasted Vegetables (vegan)

This is one of my favourite recipes for the fall. It is the truest version of comfort food.  The colours and the flavours come together in this dish and just make me feel warm and cozy inside.  This is another recipe I have picked up from my friend Gail.

You will need:

• 1 red pepper, cut into bite sized pieces
• 1 zucchini, cut into bite sized pieces
• 1 to 2 cups of mushrooms, quartered
• 1 cup baby carrots
• 1/2 red onion, thinly sliced
• Olive oil
• Balsamic vinegar
• 1/2 tsp. chili flakes
• 1/2 tsp. dried oregano
• Salt and pepper
• 2 cloves garlic, crushed

Mix all the veggies in a large bowl.  You don't have to use what I use - you use whatever you like in whatever quantities you like.  This is a great way to use up those "almost there" vegetables in the fridge.

Sprinkle salt and pepper to taste and mix in with the veggies.  In a prep bowl mix about a 1/4 cup of olive oil and a tablespoon or two of balsamic vinegar.  Mix in the garlic, chili flakes and oregano.  You can adjust these amounts to your quantity of veggies and your taste. Mix in oil mixture to veggies. 

Put veggie in a rectangular glass baking dish.  I prefer to spray it with non-stick cooking spray first.  Bake for 1 hour at 350F oven stirring every 20 minutes or so.