• Preheat oven to 425℉

Prep the veggies

• quarter potato into similar sizes, and chop the remaining veggies keeping in mind that they are cooking together. Try to keep pieces relatively similar. Add to a large bowl
  1.5 lbs Red Norland potatoes, quartered, 1 cup roasting peppers/bell peppers, chopped, 1 cup mini sweet peppers, chopped, 1 large onion, roughly chopped, 4 cloves garlic, minced, 1 cup summer squash, chopped, 1 cup plum tomato, chopped, seeds juice squeezed out, 1 cup eggplant, chopped (optional), 1 cup grape/cherry tomatoes, whole

Season the veggies

• Drizzle the oil over the vegetables and toss to coat evenly. Sprinkle the dried seasonings and toss again to ensure even coating.
  3 tbsp oil (avocado, olive, grapeseed), 1 tsp dried oregano, 1 tsp dried thyme, salt and pepper to taste

Roast the veggies

• Spread the vegetable mixture on a sheet pan (lined with parchment paper if using). Be sure to have in a single layer. If necessary, use 2 sheet pans
• Roast in the preheated oven for 30-35 minutes, or until the potatoes are tender and the vegetables are roasted and slightly caramelized, stirring halfway through cooking.
• If veggies are tender but not caramelized to your preference, you can broil for a few minutes to crisp them up and add more caramelization
• Remove from oven and garnish with fresh parsley if desired
  fresh parsley leaves chopped for garnish (optional)
• Serve hot and enjoy!