Roasted Veggies

5 c. assorted vegetables of your liking (zucchini, yellow squash, onion, asparagus, bell peppers, mushrooms, brussel sprouts)
2 Tbsp avocado oil
2 Tbsp balsamic vinegar
1/2 Tbsp garlic powder
1/2 Tbsp salt
pepper to taste

Preheat oven to 400 degrees.
Cut veggies in 1 inch pieces and place in a big bowl. Add the rest of the ingredients and mix until veggies are coated. Spread onto one or two sheet pans so that the veggies aren’t crowded (otherwise they will steam and not roast). Cook for 25-30 minutes stirring 1/2 through.