Canola Oil Topped Roasted Vegetables


1 tomato, sliced
1 corn, cut in thick circles
1 red onion, trimmed and cut
1 cup of green beans
1/2 cup of mushrooms, chopped
1 zucchini, sliced
1 red bell pepper and 1 yellow bell pepper, cut into 1" chunks
5 tablespoons of cold pressed canola oil
Kosher salt
Black pepper


Preheat the oven to 400 °F (205 °C). Place and arrange vegetables onto a sheet pan prepared with parchment paper. Add in the cold pressed canola oil, and sprinkle Kosher salt and black pepper to taste. Gently mix the vegetables for the seasoning to be well spread. Cook for 15-25 minutes.