Roasted Veggies
- 2-4 red potatoes, cut in about 1 inch cubes
- 1 zucchini, cut into cubes
- 1 yellow squash, cut into cubes
- 1 red onion, julienned
- 4-6 shitake mushroom caps sliced
- 4 cloves garlic, chopped
- 1 tablespoon or oregano, minced
- 3 tablespoons of sesame oil or olive oil
- 2 teaspooons Pink salt
Preheat oven to 425. In a large skillet, mix entire ingredients and stir thoroughly, making sure veggies are coated well. Put the skillet in the oven and cook for 20-30 minutes until lightly browned.