Oven Roasted Assorted Veggies

Ingredients

Broccoli florets, fresh	7 pounds
Cauliflower florets, fresh	7 pounds
Oil, olive	¼ cup
Oil, vegetable	¼ cup
Salt, kosher	1 tablespoon
Zucchini, sliced and quartered	8 pounds
Squash, sliced and quartered	8 pounds
Green beans	6 pounds
Red bell pepper	2 pounds

Instructions

1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, combine the cauliflower and broccoli. Pour in half the olive oil and vegetable oil. Add half the salt and gently mix all the veggies until well coated.
3. Spread the vegetables in an even layer on baking sheets. NOTE: Fill the pan but do not overcrowd it.
4. In a separate large mixing bowl, combine the zucchini, squash, green beans, and bell pepper. Add the remaining olive oil and vegetable oil. Sprinkle in the remaining salt.
5. Spread these vegetables in an even layer on different baking sheets. NOTE: Fill the pan but do not overcrowd it.
6. Roast the Broccoli-Cauliflower mix for 25 minutes or until the veggies are tender and reach 165 degrees for 15 seconds. Agitate the pan halfway through roasting.
7. Roast the Squash – Green Bean blend mix 15-18 minutes or until the veggies are tender and reach 165 degrees for 15 seconds. Agitate the pan halfway through roasting.
8. Remove from the oven and hold hot until service.