Ingredients
8 small red potatoes, quartered2 small onions, quartered1 medium zucchini, halved and sliced1 medium yellow summer squash, halved and sliced1/2 pound fresh baby carrots1 cup fresh cauliflowerets1 cup fresh broccoli florets1/4 cup olive oil1 tablespoon garlic powder1-1/2 teaspoons dried rosemary, crushed1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
