Roasted Vegetables

This is a nice, easy, healthy, and filling meal. It is also a vegetarian recipe.  It's colorful and fun and delicious, too!  You could serve these veggies with a protein, a salad, quinoa, rice, or just have them on their own.  Any way you serve them, you will love them!!

Ingredients:
2 zucchini, cut into coin pieces

5 white, button mushrooms, quatered
1 fennel bulb, cut into 1/2 inch pieces (save the herb top and finely chop)
2 white new potatoes (medium), quartered
2 red new potatoes (medium), quartered
2 purple new potatoes (medium), quartered 
3 parsnips, peeled and cut into coin pieces
2 Tbsp grape seed oil
1 gallon sized ziplock bag
cracked pepper to taste

Prepare a baking sheet by covering in foil and giving it a light spray so the veggies won't stick. Preheat the oven to 450 F.  Put all cut veggies into the ziplock bag, pour in the grape seed oil, close tightly and  shake gently until the veggies are coated.  

Spread the veggies out into a single layer onto the baking sheet. Sprinkle on the fennel herb top and

the cracked pepper.

Bake at 425 for 30 minutes. Serve.