Pour olive oil into bowl (a couple of tablespoons is enough) and add seasoning packet
Mix the veggies and oil with hand
Put the veggies on a sheet pan
Place in oven for 45 minutes
Set a timer for 25 minutes to flip the veggies half way through
Use a fork to poke veggies to check if it’s fully cooked through once out of the oven
Food Strategy Thought: Roasted veggies are yummy straight out the oven. They can also be chilled and stored in the refrigerator and added to salads, pasta, or rice dishes later in the week. You can cook a whole pan of veggies and chill them to save time later and avoid the question: what do I do with half of a onion, yam, etc.
Directions 1. Preheat oven to 425 degrees 2. Soften butter (not melted) 3. Peel garlic 5~8 garlic cloves (depend on desired flavor) 4. Mince garlic cloves or use a garlic presser 5. Mix the minced garlic and herb powder with soften butter 6. Slice baguette to desired thickness 7. Spread garlic butter on bread and place on baking sheet 8. Bake bread in oven for about 15 minutes or until edges are browned and crispy 9. While waiting for the bread, clean and dry tomatoes and basil 10. Slice tomatoes in half and roughly chop basil 11. Heat a medium pan with some olive oil and any left over garlic butter 12. Add in the tomatoes and basil 13. Add in salt and pepper to taste 14. Sauté until soften 15. Top the baked garlic bread with sautéed tomatoes and basil, enjoy!