Savory Roasted Vegetables

Ingredients

• 5 yukon gold potatoes
• 2 large carrots
• 1/4 cup extra virgin olive oil
• 2 medium yellow summer squash
• 1 large zucchini
• 1 medium sweet yellow onion
• 1 medium green bell pepper
• 10 baby Portabella mushrooms
• 1 1/2 cups green beans
• 3 tsp Italian seasoning
• 1 tbsp steak seasoning
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp garlic powder

Directions

1. Preheat over to 400 °F (205 °C). Wash all vegetables and cut/cube to even 1" pieces, carrots cut diagonally and leave the green beans whole.
2. Pour all vegetables into a very large bowl. Add olive oil over the bowl and drop in the dry seasonings. Mix well using clean hands or a large wooden spoon.
3. Spread raw vegetables evenly on two, 15"x20" baking sheets. Add both pans to oven and roast for 20 minutes. Give vegetables a stir with wooden spoon and switch the rows for the pans. Roast another 20-25 minutes. Check potatoes with fork as indicator of cooked. When potatoes are ready, so is everything else.
4. Note: No green beans? Use broccoli. Only one yellow squash? Toss in a cubed eggplant instead. Looking for Moroccan flavor? Ditch the steak seasoning for Garam Masala. Extremely tasty and versatile recipe.