Seasonal Roasted Vegetables

Ingredients

• 2 Carrots, Cut in ¾ Inch Pieces
• 1 Zucchini, Trim Ends, Cut in Half Lengthwise Then in Inch Pieces
• 1 Yellow Squash, Trim Ends, Cut in Half Lengthwise, Then 1 Inch Pieces
• ½ head Cauliflower, Cut in 1 Inch Florets
• 1 small Eggplant, Peeled or Unpeeled, Cut in 1 Inch Pieces
• 12 medium White Mushrooms, Cut in Half
• 12 Brussels Sprouts, Trimmed and Cut in Half
• 2 medium Red Bell Peppers, Seeded and Cut in 1 Inch Pieces
• 1 Large Red Onion, Cut in 1 Inch Pieces
• 1/3 cup Olive Oil
• 2 teaspoons Granulated Garlic
• 1 tablespoon Oregano, Dry Crushed
• 1 tablespoon Rosemary, Dry
• ½ teaspoon Thyme, Dry
• 1 tablespoon Parsley Flakes