Ingredients

1 bag small peeled Carrots

2 – 3 Red Peppers

2-3 Red Onions

5-6 Small Yellow Squash

4-5 Sweet Potatoes

Green Beans

1-2 bunches Asparagus

Whole Garlic Small Jar already peeled

Olive Oil

Oregano

Basil

Sea Salt

Black Pepper

Dry Ranch seasoning

Chop all veggies to about ½ to and 1 inch thick.

Put in a large mixing bowl and drizzle olive oil onto veggies.

Stir to coat. Add sea salt, pepper, basil liberally

and oregano and dry ranch seasoning stirring to coat all.

Oven at 365 on convection Roast or roast.

Put wide aluminum foil on 2 large baking trays over

and around edges of pans and pour veggies into trays. 

After about 45 minutes when the edges of onions or

asparagus start getting brown take veggies out and 

roll bottom veggies to top. Bake them another 10 20 minutes

until edges are getting brown.

If you bake too much they will dehydrate to a lot less veggies.

You can adjust the amount or type of veggies depending

upon your preference. I think the red onion and garlic

give it the flavor so they need to be in the mix.

I particularly like the small round sweet potato and add more of them.