Oven roasted vegies

Preheat oven to 475. Cut all your vegetables into bite-sized pieces except for the tomatoes.

In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.

In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.

Spread the vegetables (except tomatoes)on a large sprayed baking sheet.

Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.

Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.

Serve.