Ronda's Roasted Vegetables & Herbs

• 1 medium red onion, chopped to 1-inch pieces
• 1 medium yellow squash, chopped to 1-inch pieces
• 1 medium zucchini, chopped to 1-inch pieces
• 1 medium tomatoes, chopped to 1-inch pieces
• 1 medium red pepper, chopped to 1-inch pieces
• 12 cup mushroom, sliced
• 2 tablespoons extra virgin olive oil
• 12 teaspoon kosher salt
• 12 teaspoon savory
• 14 teaspoon celery seed
• 14 teaspoon mint, dried
• 14 teaspoon black pepper

1. Cut vegetables and put into a large bowl.
2. Add oil to vegetables and toss with clean hands to coat.
3. Place vegetables on cookie sheet and sprinkle with the seasonings and herbs.
4. Bake at 425 for 30-45 minutes until vegetables are tender and desired brownness is achieved.

red onion, yellow squash, zucchini, tomatoes, red pepper, mushroom, extra virgin olive oil, kosher salt, savory, celery, mint, black pepper

Taken from www.food.com/recipe/rondas-roasted-vegetables-herbs-367310 (may not work)