Roasted veggies over rice and tomatoes

Toss green beans, onion, zucchini, and potatoes in oil, salt, pepper and garlic. Roast veggies single layer at 225' for 2 hours. 

Cook rice and set aside. While veggies roast, simmer 1-2 cans of stewed tomatoes over med heat with salt, pepper and garlic. Simmer for at least a half hour. 

To serve, layer rice on a plate topped with tomato sauce and roasted vegetables. Salt and pepper to taste.

ENJOY!!!