Roasted Vegetables with Hummus

Zucchini
Carrots
Cauliflower
Olive oil
Sea salt and pepper to taste

Preheat oven to 450. Peel and prepare vegetables in snack-size sticks or flowerettes. Coat vegetables in olive oil; season with sea salt and pepper. Put on a cookie sheet lined with foil. Bake for 20 minutes at 400; watch to make sure they don't over cook (zucchini takes less time). Eat as is or dip in hummus. Great cold later!