My Herb Roasted Vegetables - cooking recipe

Ingredients

1 cup baby carrots (or more)
4 -6 red potatoes, thickly diced
1 red onion, sliced (I use yellow too)
1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small zucchini, sliced
1 small summer squash, sliced
1/2 - 1 tablespoon olive oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1/4 teaspoon dry tarragon

Preparation

Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
Mix the first set of herbs together
Toss with oil coated veggies
Layer on a cookie sheet.
Bake 450\u00b0F for 20 minutes.
Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
Mix second set of herbs.
Toss with second set of veggies.
After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
Bake an additional 20 minutes at 450\u00b0F.
Enjoy!