Oven Roasted Veggies | Emerils.com

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Baby Bam
• 1 pound red potatoes, cut into eighths or bite-size pieces
• 1 pound carrots (about 3 cups, or 6 medium carrots), peeled and sliced into 1-inch pieces
• 1 medium yellow onion (about 1 1/2 cups), chopped into eighths or bite-size pieces
• 1 medium yellow squash (about 1 1/2 cups), chopped into 1-inch pieces
• 1 medium red bell pepper (about 1 cup), chopped into 1-inch pieces