Easy yummy roasted vegetables. It's a wonderful side dish to prepare for shabbat day lunch. Roast it on Friday afternoon and serve it at room temperature the next day.
1 tsp sugar
1 tsp ground black pepper
1 tsp salt
1 tsp dried basil
¼-½ cup oil
- assorted vegetables- peppers, zucchini, sweet potato
Cut the zuchinni into slices. Peel and slice sweet potato and cut the peppers in 4 discarding seeds and stem.
Mix the oil with the spices. Toss with the vegetables. I find it enough to use 1/4 cup oil but if you need more use the full amount.
Place the vegetables on a baking sheet on a single layer.
Bake at 450F for 30 minutes or until ready.