Roasted Harvest Vegetables

Ingredients

• 1/4 tsp pepper
• 1/4 tsp salt
• 1/2 tsp dried thyme
• 1 1/2 tsps dried rosemary, crushed
• 1 tbsp garlic powder
• 1/4 cup olive oil
• 1 cup flowerets broccoli
• 1 cup fresh cauliflowerets
• 1/2 lb fresh baby carrots
• 1 cup sliced medium yellow summer squash
• 1 medium zucchini, halved and sliced
• 2 small onions, quartered
• 8 small red potatoes, quartered

Directions

1. Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15" x 10" x 1" baking pans.
2. Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally.
3. Note: based on a recipe from Taste of Home magazine by Amy Loga.