Roasted Harvest Vegetables

By ezunich

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 lb. fresh baby carrots
• 1 cup fresh cauliflowerets
• 1 cup fresh broccoli florets
• 1/4 cup olive oil
• 1 tbs garlic powder
• 1-1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp pepper

Details

Servings 9

Preparation

Step 1

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15in. x 10in. x 1in. baking pans.

Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally.