Roasted Vegetables

• 1 rutabaga, quartered
• 2 turnips, halved
• 1 potato, quartered
• 3 medium carrots, peeled and halved
• 4 small white onions, peeled
• 1 eggplant, peeled and quartered lengthwise
• 1 zucchini, sliced into 1/4-inch rounds
• 2 yellow squash, sliced into 1/4-inch rounds
• 10 asparagus, tough ends snapped off and discarded
• 6 broccoli florets
• 3 packets dried onion soup mix
• 3 tablespoons extra virgin olive oil
• 2 tablespoons granulated garlic
• 1 teaspoon seasoning salt, such as Lawrys
• 1/2 teaspoon fresh/ground pepper

1. Grease a large, shallow baking pan.
2. In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions.
3. Boil for 4 minutes.
4. Drain and allow to cool for 30 minutes.
5. Preheat the oven to 350F.
6. Slice the onions into 1/4-inch-thick disks, but do not separate the rings.
7. While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
8. Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan.
9. Layer the onion disks on top.
10. Bake for 35 to 40 minutes, until as brown as desired.

potato, carrots, white onions, eggplant, zucchini, yellow squash, broccoli florets, packets dried onion soup mix, extra virgin olive oil, garlic, seasoning salt, ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-vegetables-378739 (may not work)