roasted veggies

Tonight I was looking for something quick, easy, and healthy to make myself for dinner. I had some veggies laying around from a soup I never made, so I thought I would roast them. It doesn't really take a recipe to make them, but I like the combination of these veggies and spices (especially the fresh rosemary from my tree!) Anyway, Caden picked out all of the onions and potatoes from my plate and ate them... and requested it again tomorrow night!

Ingredients

4 small red potatoes
1 large zucchini
2 small yellow onions
1 garlic bulb
1 red bell pepper
Olive oil
Rosemary, thyme, oregano, salt, pepper

Directions

Preheat the oven to 420 degrees. Cut the potatoes into 4 pieces and boil them until slightly tender (about 5 minutes). Cut up the rest of the vegetables (I cut the potatoes into smaller pieces too), toss with olive oil and spices. Roast in the oven until the potatoes are tender and turning slightly brown (about 15 minutes).