Roasted Vegetables

• 1 -2 zucchini, sliced in half moons (depending on size)
• 1 -2 yellow squash, sliced in half moons (depending on size)
• 1 -2 raw red bell pepper (sliced) or 1 -2 yellow pepper (sliced)
• 1 medium red onion (wedged)
• 3 -4 red potatoes (wedged)
• 2 -3 tablespoons olive oil
• artichoke hearts small jar (chopped)
• 1 tablespoon Italian salad dressing
• salt (to taste) or pepper (to taste)
• 1 teasoon red pepper flakes (adjust to taste)

1. Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper.
2. When preparing the red onion and peppers chop them as if you were preparing them for a kabob.
3. Roast in oven for 35-40 minutes (stir up vegetables half way).
4. ENJOY!

zucchini, yellow squash, red bell pepper, red onion, olive oil, italian salad dressing, salt, red pepper

Taken from www.food.com/recipe/roasted-vegetables-386004 (may not work)