Roasted Vegetables - cooking recipe

Ingredients

1 c. each: carrots, zucchini, sweet potatoes, onions, red potatoes, green and red bell peppers
1/4 c. chopped garlic
2 Tbsp. olive oil
2 tsp. rosemary
salt and pepper to taste

Preparation

Preheat oven to 400\u00b0.
Cut all vegetables into large chunks or slices.
Put in large bowl and set aside.
In small bowl, mix garlic, olive oil, rosemary, salt and pepper.
Pour garlic mixture over vegetables and mix thoroughly.
Bake at 400\u00b0 on nonstick pan. Stir and rotate vegetables on pan every 20 minutes for 1 hour or until browned.