Garlic Roasted Vegetables

From Tiffany Howard

Garlic Roasted Vegetables

2 medium zucchini sliced

1 medium onion, sliced

5 new red potatoes, chunked

1 red pepper, diced

12 cherry tomatoes, halved

5 cloves garlic, diced

1 tsp. oregano

1 tsp. basil

¼ cup olive oil

salt and pepper to taste

grated Parmesan

Arrange veggies in oiled 9x13” dish, drizzle with oil, sprinkle herbs, garlic, salt, pepper, cheese over veggies.  Bake at 375* for one half hour covered, and one half hour uncovered.