Oven Roasted Vegetables

• 1 bunch of asparagus
• 1 small bag of snow peas
• 2 medium to small yellow squash
• 1 zucchini
• 1 small bag of baby carrots
• 1 packages of grape tomatoes ( or cherry)
• 1 large potato or sweet potato
• 1 EVOO ( about 1/4 cup)
• 2 tbsp rosemary
• 2 1/2 tbsp basil
• 1 McCormick's steak seasoning's (grinder series)
• 1 salt
• 1 1/2 tbsp garlic salt

1. Preheat the oven to 425
2. Cut squash and potato into chunks.
3. For the asparagus, snap at the appropriate areas for them.
4. This is usually about 1 to 1 1/2 inches from the bottom of the asparagus, then cut in half.
5. Mix vegetables in one bowl.
6. If you don't have bowl big enough then use two.
7. Sprinkle EVOO all over the top of them, this will probably be about 1/4 cup.
8. Add all seasonings on top.
9. With a wooden spoon fold all the seasonings together.
10. When done, place your vegetables into a deep baking dish.
11. You may have to use two.
12. Cover with foil, and bake for 30 minutes.
13. Take off foil and bake for another 10 to 15 minutes.
14. If you like you vegetables more al dente, then lessen the covered cooking time.

asparagus, snow peas, yellow squash, zucchini, carrots, grape tomatoes, rosemary, basil, salt, garlic

Taken from cookpad.com/us/recipes/366684-oven-roasted-vegetables (may not work)