My Herb Roasted Vegetables

Much simpler then it looks this is a very tasty recipe I came up with for my M-I-L. Plus, you'll feel good about such a healthy yummy dish!!

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

Directions

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!