2 large russet potatoes, peeled and sliced thin and length wise (like French fries)
2 large yam, peeled and sliced thin and length wise (like French fries)
2 Italian zucchini squash, peeled and sliced thin and length wise (like French fries)
2 c. of broccoli florets
½ onion, sliced
4 cloves garlic, sliced
1T. fresh sage
1 T. fresh rosemary
1 T. fresh thyme
Extra Virgin Olive Oil
Garlic Salt and Pepper to taste
Instructions
Preheat oven to 425 degrees F
Grease a cookie sheet with olive oil.
In a large bowl, add in vegetables and potato slices.
Add in garlic salt, pepper and herbs. Toss mixture.
Place vegetables and potatoes on greased cookie sheet.
Drizzle mixture with olive oil.
Bake potatoes in oven at 425 degrees F for approximately 30-35 minutes or so until vegetables and potatoes are tender and golden brown.
Serve immediately with a meat or fish entree. You can also serve this dish with a green salad. For next morning leftovers, serve this dish with your favorite omelette!
Recipe by at https://maryannridinispencer.com/roasted-herb-veggies-on-www-simplydeliciousliving-tv/