Oven Roasted Vegetables

Ingredients:

Sea salt, to taste
1 lb red potatoes, cut into 2-inch chunks

1 lb butternut squash, seeded and cut into wedges

6 small red onions, quartered

1/4 cup extra virgin olive oil

8 garlic cloves, with skin

2 red Cubanelle (long) peppers or bell peppers, seeded and cut into chunks

4 sprigs of rosemary

4 sprigs of bay leaves

Instructions:

ONE: Preheat oven to 400°F.

TWO: Bring a large pot of water to boil then add salt and potatoes and cook for 5 minutes.

THREE: Drain potatoes, then put in a large baking pan.

FOUR: Add the squash, onions and 2 tbsp of the oil.

FIVE: Toss to coat, then roast for 10 minutes.

SIX: Add 1 tbsp of oil and the remaining ingredients to the baking pan.

SEVEN: Roast for another 15 minutes, turning the vegetables occasionally until tender and edges slightly charred.

EIGHT: Trail the remaining oil overtop then serve.