Roasted Vegetables

2 medium bell peppers cut into 1-inch pieces 

2 medium zucchini

1 small sweet potato

1 small red onion

1 small head of broccoli

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

2 teaspoons Italian seasoning

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon ground black pepper

Preheat the oven to 400°F . Place the vegetables in a big bowl top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Spread them into a single layer on a cooking sheet.

Roast the vegetables for 25 to 35 minutes. The vegetables should be turning brown and crispy at their edges and tender inside. Enjoy hot or at room temperature, with additional salt and pepper to taste.