Roasted Vegetables

These roasted vegetables have totally been hitting the spot lately.  I use potatoes and yellow squash, because that's what I have, but the original recipe called for butternut squash and a bunch of other stuff.  Pretty much just use whatever you have.

Ingredients:

1 gallon-size ziplock bag almost full of vegetables cut into bite-sized pieces (the vegetables, not the bag)

1/3 cup olive oil

1 tsp dried rosemary

1 tsp dried thyme 

1 tsp dried oregano (I always put in extra)

1 1/2 tbsp balsamic vinegar

1 tsp salt

3/4 tsp black pepper

Preheat oven to 425 degrees

Cover a cookie sheet with aluminum foil

Mix everything in the ziplock bag.  Don't turn it upside down.  It's a bad idea every time no matter how many times you do it.

Put them all on the cookie sheet and roast for 45-55 minutes turning every 15 minutes (or not, I always forget)

Veggies should be tender on the inside and browned on the outside.  The browned part is the best.

Serve immediately

*Just as a note, I can't follow directions and don't expect you to either.  You can't really mess this up.  It's way yummy no matter what you do.