Roasted Harvest Vegetables

From the 2011 Annual Taste of Home Cookbook (p. 177)

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 lb. fresh baby carrots
1 c. fresh cauliflowerets
1 c. fresh broccoli florets
1/4 c. olive oil
1 tbsp. garlic powder
1 1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper

Place vegetables in a large bowl. Combine remaining ingredients; drizzle over vegetables and toss to coat.  Transfer to two greased 15″x10″x3″ baking pans.  Bake uncovered, at 400 degrees for 30-35 minutes or until tender, stirring occasionally.  Yield: 9 servings.

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