My Herb Roasted Vegetables

• 1 cup baby carrots (or more)
• 4 -6 red potatoes, thickly diced
• 1 red onion, sliced (I use yellow too)
• 1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small zucchini, sliced
• 1 small summer squash, sliced
• 1/2 - 1 tablespoon olive oil
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground marjoram
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dry tarragon

1. Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
2. Mix the first set of herbs together
3. Toss with oil coated veggies
4. Layer on a cookie sheet.
5. Bake 450u0b0F for 20 minutes.
6. Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
7. Mix second set of herbs.
8. Toss with second set of veggies.
9. After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
10. Bake an additional 20 minutes at 450u0b0F.
11. Enjoy!

baby carrots, red potatoes, red onion, olive oil, onion salt, garlic powder, ground marjoram, ground thyme, tarragon, red bell pepper, green bell pepper, zucchini, summer, olive oil, onion salt, garlic powder, ground marjoram, ground thyme, tarragon

Taken from www.food.com/recipe/my-herb-roasted-vegetables-187049 (may not work)