Herb Roasted Vegetables

I hope everyone had a wonderful holiday season filled with happiness, joy, and of course good healthier food. :]

I've made these herb roasted vegetables several times. They are so yummy! The best part is that the herbs that I used seem to go with so many different vegetables. So if you don't have something from the recipe, just use what you have at home. I'll give you the recipe I used when I took this pictures. But it really is so good with a variety of squash too. :] Enjoy!

Herb Roasted Vegetables

Ingredients

2 teaspoons garlic powder, divided

2 teaspoons onion powder, divided

1 teaspoon dried basil leaves, divided

1 teaspoon dried parsley leaves, divided

1/2 teaspoon dried thyme, divided

1/4 teaspoon dried dill seeds, divided

1 1/2 teaspoons salt, divided

1/4 teaspoons pepper, divided

7 small/medium potatoes, quarted

1 small onion, cut into wedges

1 medium crooked neck squash, sliced

2 Roma tomatoes, quarted

1 red sweet pepper

1 orange sweet pepper

Directions

Preheat oven to 425*F. Line a cookie sheet with parchment paper. In a gallon sized Ziploc baggie put half of all of the herbs. Then add potatoes and onions. Close the bag and shake until all of the potatoes and onions are covered evenly with the herbs. Spread them on parchment lined cookie sheet and put in preheated oven. Bake for 10-15 minutes or until potatoes are fork tender but still firm.

While potatoes are cooking; Add the second half of the herbs to your Ziploc baggie. Put all of the remaining vegetables into baggie, close and shake to coat evenly.

When the potatoes are soft but not complete cooked, remove from oven and stir. Add the remaining vegetables to the cookies sheet with the potatoes and return to the oven. Cook for another 10-15 minutes or until potatoes and other vegetables are cooked to desired doneness, stirring them once. Serve warm and enjoy!