Servings 6

Ingredients:
3 c. broccoli florets, chopped into bite-size pieces
1 c. cauliflower, chopped into bite-size pieces
1 red onion, chopped into bite-size pieces
3 zucchini, chopped into 1-inch chunks
2 red bell pepper, chopped into 1-inch pieces
1 large garlic clove, minced
4 T. olive oil
4 T. balsamic vinegar
4 tbsp fresh rosemary (or 1 t. dried)
1 tsp. sea salt
1 tsp. black pepper

Directions:
Preheat the oven to 425 degrees.

Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.

Add in the vegetables and toss to coat evenly.

Spread them out on a parchment paper-lined baking sheet.

Bake for 45-60 minutes (stir a few times while baking) until everything is tender.

Servings 8

Ingredients:
2 head cauliflower, about 2 1/2 pounds
6 tablespoons extra virgin olive oil
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt

Directions:
Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper.

Cut florets off of cauliflower head. Place onto prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic salt. With large spoon, toss to coat.

Bake for 20 minutes. Remove from oven and with spoon, stir and flip florets. Change oven’s heat to broil and cook for an additional 10 minutes or until golden brown.

Servings 6

Ingredients
2 avocados, peeled and diced
1 sweet onion, chopped
1 bell pepper, chopped
1 large ripe tomato, chopped
1/2 cup chopped cilantro
1/2 lime, juiced
1 clove garlic
Salt and Pepper to taste
Optional – diced Jalapeno

Directions:
In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro, garlic and lime juice. Gently toss until evenly coated. Season with salt and pepper.

To keep everything fresh, you may want to chop everything but the avocado and have the lime juice on the side to toss before eating.