Roasted Harvest Vegetables

Ingredientes

• 1 colher de sopa garlic powder
• 1/4 colher de chá pepper
• 1/4 colher de chá salt
• 1/2 tsp dried thyme
• 1 1/2 tsps dried rosemary, crushed
• 1/4 chávena olive oil
• 1 chávena fresh cauliflowerets
• 2 pequenas onions, quartered
• 8 pequenas red potatoes, quartered
• 1 cup sliced medium yellow summer squash
• 1 média zucchini, halved and sliced
• 1 cup flowerets broccoli
• 1/2 lb fresh baby carrots

Instruções

1. Place 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. Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally.
3. Note: based on a recipe from Taste of Home magazine by Amy Loga.