Roasted Harvest Vegetables

Name: Roasted Harvest Vegetables
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

13 ingredients

2 steps

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

Directions

1

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
2

Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.