Roasted Vegetables

• 6 small red salad potatoes, chopped in 1/4-inch pieces
• 12 red onion, chopped in 1/4-inch pieces
• 1 yellow bell pepper, chopped in 1/4-inch pieces
• 2 teaspoons garlic, minced
• 2 tablespoons olive oil
• 14 teaspoon salt
• 12 teaspoon sage
• 12 teaspoon thyme
• 12 teaspoon rosemary

1. Pre-heat oven to 425 F degrees.
2. Toss all ingredients in a 2-quart pyrex-type dish.
3. Cook for 30 minutes, stirring once or twice.

red salad potatoes, red onion, yellow bell pepper, garlic, olive oil, salt, sage, thyme, rosemary

Taken from www.food.com/recipe/roasted-vegetables-406388 (may not work)