4 medium sized potatoes, cut into 1 inch pieces
1 medium onion, sliced in thin wedges
1 clove garlic minced
1 small bell pepper, cut into thin strips
1 C baby carrots
1 C small mushrooms (or sliced mushrooms)
olive oil
salt & pepper to taste
Fresh chopped rosemary and/or thyme to taste
Heat oven to 425ºF. Toss vegetables with enough olive oil to coat lightly. Season with salt, coarse grind pepper and rosemary and/or thyme leaves. Arrange in even layer on lightly oiled shallow baking pan. Roast 20 to 30 minutes or until tender, stirring occasionally. (Alternatively, roast alongside roast as it cooks.)