Rosemary and Thyme Roasted Vegetables

Ingredients

• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Fresh thyme - 1 tablespoon, chopped
• Fresh rosemary - 1 tablespoon, chopped
• Olive oil - 3 tablespoons
• Red onion - 1, sliced
• Zucchini - 1, sliced
• Bell peppers - 2, seeded and sliced
• Carrots - 1 lb, peeled and cut into chunks
• Potatoes - 1.5 lbs, cut into chunks

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, combine the potatoes, carrots, bell peppers, zucchini, and red onion.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. Sprinkle the chopped rosemary, thyme, salt, and black pepper over the vegetables and toss again to distribute the seasonings.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring once halfway through.
7. Remove from the oven and serve hot as a delicious side dish.