Roasted Vegetables

Roasted Vegetables

• 7-8 new potatoes, chunked
• 1-2 medium sweet onions, sliced
• 1 red onion, sliced
• 2 medium zucchini sliced lengthwise
• 1/2 yellow bell pepper, sliced
• 8-10 asparagus spears, broken into 2″ pieces
• 1 1/2 cups broccoli, chopped
• 1 Tablespoon olive oil
• 1 teaspoon real salt {more to taste}
• 1/2 teaspoon garlic powder
• 3-4 pieces fresh rosemary or 1 – 1 1/2 teaspoons dried rosemary
• 1/4 cup water

Preheat oven to 400 degrees.  In a 13×9 baking dish, layer potatoes on the bottom. Then add onions, zucchini, bell pepper, asparagus and broccoli.

Drizzle olive oil over vegetables. Sprinkle with salt and garlic powder.  Place fresh rosemary on top of vegetables.  Carefully pour water into baking dish.

Cover tightly with aluminum foil.

Bake for 45 minutes – 1 hour until vegetables are done, but not mushy.