Roasted Summer Veggies

NOTES

• Adapted from Simply in Season
• Great way to use up summer veggies!

INGREDIENTS

• Assorted cut vegetables (roughly the same size of chunks for all of them, slightly smaller for potatoes) such as new potatoes (halved or quartered depending on size), zucchini, yellow squash, onion slices, carrot, pepper, eggplant, etc.
• Seasoning: 2 tbsp chopped fresh basil, 1 tbsp chopped fresh cilantro, 1/2 tbsp chopped fresh thyme, olive oil (approx 2 tbsp), 1 tsp salt, 1 tsp pepper, 2 cloves garlic, minced

DIRECTIONS
1. Place cut veggies in a large bowl.
2. Stir together seasoning ingredients in a small bowl and pour over cut veggies. Toss to coat. Add a little more olive oil if necessary to be sure that all veggies have a light coating.
3. Spread seasoned veggies in a single layer on a large baking sheet with edges and bake at 425 for about 20 minutes, stirring 2 or 3 times during cooking.