Easy Oven-Roasted Vegetables

1 medium yellow onion, trimmed and peeled

1 large carrot, peeled

1 medium zucchini

1 large parsnip, peeled (see note)

2 small Yukon Gold potatoes

5 small tomatoes, cored

1 medium red sweet pepper, cored

2 large garlic cloves, peeled and sliced thin

1 teaspoon sea salt

½ teaspoon fresh-ground black pepper

2 teaspoons mixed dried herbs (such as sage, thyme, rosemary or basil)

4 tablespoons extra-virgin olive oil

Place the oven rack in the upper-middle position and begin heating to 375 degrees.

Quarter and thinly slice the onion. Dice all remaining vegetables into ½-inch pieces. Add all the prepared vegetables to a 13-by-9-inch baking dish. Mix vegetables together (using clean hands). Sprinkle with salt, pepper, and herbs. Pour olive oil over all. Using a wide rubber spatula, stir and toss until vegetables are evenly coated with oil and seasonings.

Roast for 25 minutes. Carefully remove from the oven, and gently stir. Return to the oven and roast 20 minutes more or until the potatoes can easily be pierced with a sharp knife. Taste and adjust seasoning and serve.

Serves 6 as a side dish.

Note: If you can't find parsnips, substitute a medium-sized peeled eggplant diced into ½-inch pieces.

Nutrition values per serving: 175 calories (48.8 percent from fat), 9.5 g fat (1.4 g saturated fat), 21.5 g carbohydrates, 6.7 g sugars, 4.8 g fiber, 2.9 g protein, 0 mg cholesterol, 396 mg sodium.

Don Mauer