Roasted Veggie Salad Recipe

INGREDIENTS:
1 large head of broccoli, florets chopped off from the stalk
1 large zucchini, chopped into half moons 
1 large yellow squash, chopped into half moons 
1 cup cherry tomatoes, sliced in halves 
3 carrots, chopped 
10 oz. portobello mushrooms, sliced 
¼ cup of olive oil 
2-3 tsp. kosher salt 
2 tsp. ground black pepper

DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit, In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
 
2. Divide the vegetables among two jelly roll pans.

3. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.