To achieve optimal health, it is imperative to add lots of colors into your diet. If your plate isn’t colorful, you just may need to re-evaluate your food choices.  There is something about roasted vegetables and that umami flavor released from the baby bella mushrooms. Who doesn’t love mushrooms?  I’ve introduced so many of my friends to roasted vegetables and they pretty much go to vegetable heaven each time I hand them a plate. For a lot of my friends, it’s usually their first time trying most of the vegetables that I introduce them to. They turn out to be pretty good sports. They’re open minded and always begging for more.

I’m happy to say that because of me, a lot of the people in my circle eat vegetables. I’m told that I make vegetables taste good. The vegetables were already good from the get go. They just never had anyone prepare them with such love. I had big plans for these roasted vegetables. I drizzled them liberally with olive oil, Himalayan pink salt and cayenne pepper, then tossed them into the oven.

They came out beautiful! I wish you could inhale all of this marvelousness. I used a whole clove of garlic because I love garlic, and always seems to go overboard on it. I mean, it adds such dimension; but the mushrooms!!!!! OMG!!!!! The mushrooms were absolutely amazing!!!!!!!!!!!!!!

This is simply d’luscious all on it’s own. I’ve already visualized multiple dishes from this one bowl of roasted vegetables. The Jamaican in me refused to leave out the scotch bonnet.  Can you see it on the top with that beautiful char?