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Roasted Harvest
Vegetables
SUBMITTED by Kathleen B., Springfield
4 small red potatoes, quartered
1 small onion, quartered
1/2 medium zucchini, halved and sliced
1/2 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
½-1 cup fresh cauliflowerets
½-1 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
Place vegetables in greased 15 x 10 inch baking pan. Combine the
remaining ingredients; drizzle over vegetables and toss to coat.
Bake, uncovered, at 400° for 30-35 minutes or until tender,
stirring occasionally.
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