Roasted Vegetables

• 3 medium yellow potatoes (peeled)
• 1 (8 ounce) bag frozen carrots
• 13 white onion
• 1 raw red bell pepper
• 1 green bell pepper
• 1 (12 ounce) package raw mushrooms
• 2 12 yellow squash
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 2 tablespoons salt
• 1 tablespoon pepper

1. Peel potatoes and cut into 1 inch cubes.
2. Boil potatoes and carrots for 15 minutes.
3. Wash and chop all other vegetables into 1 inch portions (keep layers of onions together to form 1 inch blocks).
4. Layer all vegetables into 8X10 inch glass baking dish.
5. Add olive oil, red wine vinegar, rosemary, thyme, and garlic powder sparingly.
6. Add salt and pepper to taste and mix vegetables.
7. Bake in oven on 425 degrees for 30 minutes; broil veggies for 5 additional minutes or until roasted.
8. *May serve with roast, chicken, or fish.

yellow potatoes, carrots, white onion, red bell pepper, green bell pepper, mushrooms, yellow squash, olive oil, red wine vinegar, rosemary, thyme, garlic, salt, pepper

Taken from www.food.com/recipe/roasted-vegetables-460947 (may not work)