Roasted Vegetables

• 1 whole Large Rustic Potato, Peeled, Cut Into 1/4" Pieces
• 2 teaspoons Olive Oil, Divided
• 3 whole Sweet Potatoes, Peeled, Diced
• 1/2 whole Large Onion, Cut Into Quarters
• 3 whole Carrots, Peeled, Sliced Into 1/2" Pieces
• 3 whole Radishes, Sliced In Half
• 3 stalks Celery, Sliced Into 1/2" Slices
• 1 whole Large Sweet Bell Pepper, Stem And Seeds Removed Then Cut Into 1/4" Chunks
• 3/4 Tablespoons Olive Oil
• 1 whole Large Zucchini, Sliced Into 1/2 Moon Shapes
• 1/2 Tablespoons Herbes De Provence
• 1/2 teaspoons Salt
• 1 teaspoon Ground Black Pepper

1. Preheat oven to 400 F. Line two baking sheets with aluminum foil; set aside.
2. In a medium bowl add rustic potato, 1 teaspoon of oil, a dash of salt, dash of pepper and a pinch of herbes de Provence. Mix together and place on a baking sheet. Bake for 45 minutes. Flipping every 15 minutes.
3. Meanwhile in the same bowl you used for the potatoes, add remaining vegetables except for the zucchini. Add a dash of salt, dash of pepper and 3/4 tablespoons of olive oil; mix until incorporated. Place vegetables on 2nd baking sheet. Roast for 30 minutes. Flipping halfway through.
4. In the same bowl, add zucchini, remaining teaspoon of olive oil, dash of salt, dash of pepper and herbs de provence. Mix until combined.
5. With 15 minutes remaining on the vegetable roasting time, remove one of the trays, add the zucchini. Bake for the remaining 15 minutes.
6. All of the vegetables will be done at the same time. Add potatoes to the vegetable mixture. Serve and enjoy!

olive oil, sweet potatoes, onion, carrots, stalks celery, sweet bell pepper, olive oil, zucchini, herbes de, salt, ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/roasted-vegetables/ (may not work)