Roasted Harvest Vegetables

Ingredients

• 1 tbsp garlic powderNutrition
• 1/4 tsp pepperNutrition
• 1/4 tsp saltNutrition
• 1/2 tsp dried thymeNutrition
• 1 1/2 tsps dried rosemary, crushedNutrition
• 1/4 cup olive oilNutrition
• 1 cup fresh caulifloweretsNutrition
• 2 small onions, quarteredNutrition
• 8 small red potatoes, quarteredNutrition
• 1 cup sliced medium yellow summer squashNutrition
• 1 medium zucchini, halved and slicedNutrition
• 1 cup flowerets broccoliNutrition
• 1/2 lb fresh baby carrotsNutrition

Directions

1. 1Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15" x 10" x 1" baking pans.
2. 2Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally.
3. 3Note: based on a recipe from Taste of Home magazine by Amy Loga.

Nutrition per serving

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