Roasted Veggies - cooking recipe

Ingredients

5 Russet potatoes
3 yams, peeled
1 medium butternut squash, peeled
salt and pepper to taste
2 red onions
2 red peppers
3 Tbsp. olive oil

Preparation

Preheat oven to 400\u00b0.
Cut all vegetables into 1/2-inch chunks.
Toss potatoes, yams and squash with 2 tablespoons olive oil so all sides are coated.
Spread vegetables in a single layer in 2 shallow baking pans and put in preheated oven for 10 minutes. Toss onions and peppers with remaining oil.
Add to pan in oven; sprinkle with salt and pepper.
Roast until vegetables are browned and begin to dehydrate, about another 20 minutes.
Delicious hot or cold.
May add 1 tablespoon curry powder.