Roasted Harvest Vegetables Recipe

By AngelaJanet

Ingredients

• 8 small red potatoes, quartered
• 2 small onions, quartered
• 1 medium zucchini, halved and sliced
• 1 medium yellow summer squash, halved and sliced
• 1/2 pound fresh baby carrots
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1-1/2 teaspoons dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

Place vegetables in a large bowl. In a small bowl, whisk the remaining ingredients; drizzle over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.