Roasted Vegetables

If your looking for a delicious easy side dish then this is it. You can virtually utilize any fresh vegetable that you want depending on the season. Combination's of squashes and or potatoes are great. Look for colors that go well together for a appealing presentation. My suggestion is buy whatever is in season now it will taste even better. Try to cut everything into one uniform size so it all cooks about the same. This dish is great because you can make this the day before then refrigerate and re-heat the next day. Preheat oven to 400 degrees F.

1 Large Sweet Onion cut into 1/2 inch chunks
6 Red Potato's skin on cut into 1/2 inch chunks
3 Carrots cut into 1/2 inch chunks
2 Zucchini leave the skin on cut into 1/2 inch chunks
1 Yellow bell Pepper seeded and cut into 1/2 inch chunks
Extra Virgin Olive Oil
1 Tab.Kosher Salt to taste
1 Tab. Freshly cracked Pepper to taste
1 Tab Herbs de Provence (with lavender) to taste

Place everything into a large mixing bowl
Mix well coat with Extra virgin olive oil
Sprinkle with salt, pepper and herbs
Mix together using your hands works best.
Make certain everything is well coated with spices and olive oil add more if necessary.
Lay the veggies in a single layer on a baking sheet drizzled with olive oil so they don't stick.
Bake for forty-five minutes or until the veggies are a nice golden brown color.
Bon Appetite!