My Herb Roasted Vegetables

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup baby carrots (or more)
• 4 -6 red potatoes, thickly diced
• 1 red onion, sliced (i use yellow too)
• 1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced
• 1 small summer squash, sliced
• 1/2-1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon

Recipe

• 1 drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
• 2 mix the first set of herbs together
• 3 toss with oil coated veggies
• 4 layer on a cookie sheet.
• 5 bake 450°f for 20 minutes.
• 6 meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
• 7 mix second set of herbs.
• 8 toss with second set of veggies.
• 9 after the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
• 10 bake an additional 20 minutes at 450°f.
• 11 enjoy!