Roasted Veggies with Garlic Salt and Lime

Preheat oven to 425F.

Wash and prep vegetables. Try to make sure they are all relatively the same width so they cook evenly.

Toss all ingredients except lime in a bowl until vegetables are lightly coated. Spread evenly on a baking sheet and bake for 20 to 30 minutes (it really depends on your oven), turning the vegetables every 10 minutes or so.

Remove from the oven when slightly shriveled but NOT burnt.

I like to squeeze the lime on the tips just before serving because they soak up the juice the best, and roasting the lime juice can give it a kind of strange flavor.

Serve hot or cold, and enjoy!