January 9, 2014 By Lynn Winn Rosemary Roasted Vegetables … so delicious you’ll go back for more! Recipe of the Week: Toss vegetables in olive oil and sea salt, and add fresh rosemary to taste. Spread in single layer in large flat pan. Bake uncovered at 400*. Check at 15 minutes and judge how crisp you want them to be, and bake accordingly. Let cool for a few minutes before removing from your pans. Choose your favorite fresh vegetables. I like broccoli, carrots, colored peppers, mushrooms, tomatoes, asparagus, and onions. If you want squash when in season, add it about 10 minutes before other vegetables are done, or it will get mushy.