6-8 cups chopped vegetables- vary combinations (squash-1 inch pieces, 1 carrot-cut in thin slices, sweet potato, yellow potato, 1 green or red bell pepper)
1 red or yellow onion chopped into 1 inch wide slices
4 tbsp extra virgin olive oil
1-2 tsp garlic powder
1 tsp sea salt
1/2 tsp pepper
1 tsp dried oregano and/or thyme and/or rosemary (optional)
Preheat oven to 425 degrees.
Mix everything together in a large bowl and then spread the mixture out evenly on a large roasting pan.
Roast for 35-40 minutes, stirring every 10 minutes or so until the vegetables are cooked through and browned.
