Roasted Mixed Vegetables

I loved roasted vegetables and this mixture is one that I cook on a regular basis.  Makes enough for 4 people or 2 people with left overs. It looks like a lot of ingredients, but once the vegetables are prepared the whole thing goes together really quickly.  Promise! 

10 small potatoes, red or fingerling (must be petite potatoes otherwise they won't cook properly)
1 yellow pepper in large cubes
1 medium onion (red or yellow) quartered
4-5 carrots cut in half and cut into large pieces about 4"
8 cloves of garlic (leave the skins on for roasting)
1 zucchini sliced
handful of whole mushrooms (not pictured above)
handful of asparagus...tough ends removed then cut into 3 pieces
handful of grape or cherry tomatoes
olive oil
sea salt
cracked lemon pepper or regular pepper
dried thyme
dried oregano
garlic powder
(for a little heat add some cayenne pepper)

Preheat over to 375 degrees.  Line a cookie sheet with foil and spray with olive oil cooking spray.  In a large bowl combine the potatoes, yellow peppers, onions, carrots and garlic cloves.  Drizzle with a small amount of olive oil and sprinkle with the spices.  Toss to coat the vegetables with the oil and spices.  Spread on the cookie sheet and bake for about 20 minutes.

Put zucchini, mushrooms, asparagus, and tomatoes into the mixing bowl and repeat the mixing with the olive oil and the spices. 

Take cookie sheet out of the oven and mix in the rest of the vegetables and bake for another 10-15 minutes until the potatoes are fork tender.  Remove the pan from the oven and pick out the garlic cloves (make sure you count them so that you don't miss one).  Cut the ends off the garlic cloves with your kitchen scissors and squeeze the garlic out of the buds and toss with the vegetables.

This recipe was adapted from www.fortheloveofcooking.com