Rivka’s Roast Fall Vegetables

—from Rivka Davis, Road’s End Farm, Dundee

Ingredients
•    1 large or several small strongly flavored cooking onions,cut into bite-size pieces
•    Several garlic cloves, chopped coarsely
•    Potatoes, cut to bite size pieces (peeling is optional)
•    Chopped fresh dill or oregano and/or thyme
•    Combine the ingredients above in a shallow baking pan. Add more or fewer potatoes depending on how large the pan is.
•    Leave enough space to then add some combination of the following (all cut in bite-size pieces):
o    Carrots
o    Sweet potatoes
o    Ripe red and/or gold sweet peppers
o    Cauliflower
o    Turnips or bulb fennel (probably not both)

Directions
Add salt and pepper to taste. Add enough olive oil to coat all vegetables well, and stir until the vegetables are fully coated with oil and well mixed together. Roast at 350°F until tender,
about 30 minutes. If you like, add some snap beans (any type) for the last 10 minutes.