Roasted Vegetables

Easy and healthy. Tastes great too. I often use Yukon gold potatoes instead of new potatoes.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 4  medium new potatoes
• 1  zucchini
• 1  large  yellow squash
• 1⁄2 red bell pepper
• 1⁄2 green bell pepper
• 1⁄2 large sweet onion
• 10  baby carrots
• 3  tablespoons olive oil
•  salt and pepper

Directions

1. Wash all vegetables well.
2. Cut potatoes, zucchini, and squash into chunks. Set aside.
3. Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
4. Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
5. Carrots should be quartered lengthwise, and added to the others.
6. Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
7. Salt and Pepper to taste.
8. Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.