Roasted Vegetables

Modified from Roasted Vegetable Platter

Everything here is more or less optional depending on what you have on hand. However, I wouldn't recommend stinting on the olive oil and fresh herbs, particularly basil, are fantastic if you can get them.

• 3 med leeks, trimmed, chopped
• 8-10 red potatoes, scrubbed clean and diced
• 4 med onions, chopped
• 8-10 cloves garlic, peeled but leave whole
• 1 butternut squash, peeled, seeded, and cut in pieces (any thin-skinned winter squash should work)
• 1 red pepper (or yellow), cored and cut into pieces
• 1/4 cup olive oil
• salt to taste
• 2 tbs fresh rosemary, chopped (or 2 tsp dried)
• 3 tbs fresh thyme, chopped (or 3 tsp dried)
• 1/4 cup fresh basil, coarsely chopped (1 heaping tbs dried)

Preheat oven to 425 degrees. In a large roasting pan mix all the vegetables together. Drizzle everything with the olive oil, then add the herbs. Toss gently to be sure all the vegetables are coasted. If possible, stir every 15 minutes until done (usually about 1 hr). (I did this in my convection oven on time bake and it turned out ok without stirring. However, I'd definitely test it first before trying it on time bake unattended.)