Thursday, July 1, 2010

Herb-Roasted Vegetables

1 teaspoon olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large Summer Squash, 2 Zuccini squash, 1 Med Sweet Potato (all cut into pieces)

Preheat oven to 400°F. Combine dry ingredients except vegetables in a measuring cup. Stir to blend well and then add water to fill cup to 1/4 cup. Put vegetables and wet mixture into a large ziplock bag and seal; toss to coat. Transfer vegetables to large rimmed baking sheet coated with Pam, spreading out in single layer. Bake until tender, about 15 minutes. Warning: House will smell wonderful!

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