As we soak up these final end-of-summer days before the autumn sets in, I have found myself wanting to spend as much time as possible outside. Taking long walks, sipping tea out on the back porch, watching the sunset, breathing in the fresh air. I particularly love those late afternoons/early evenings, when dusk sets in and the light has a magical hazy quality that seems especially magical in this transitional period between seasons.

During late autumn and wintertime, I love to cozy up in my kitchen baking or cooking. But right now, I’m in the mood for easy, throw-together meals that are still healthy and nutritious.

Enter these roasted veggies + potatoes.

This recipe comes from my mama and could not be simpler. All you have to do is chop, toss, and bake. I love how customizable it is based on whatever your favorite veggies are, or what’s in season. Plus, it looks beautiful — definitely a dish you could make for company or for a potluck and feel proud about. I think I’m gonna cook up a batch for myself tonight!

easy, colorful roasted veggies + potatoes

• 2 tbsp. olive oil
• garlic powder
• 1 small bag of little red potatoes
• 2 carrots
• 1 zucchini
• 1 yellow squash
• 1/2 red onion
• any other veggies of your choosing!

1. Preheat oven to 400 degrees.

2. Chop all the veggies and potatoes into relatively equal-sized pieces.

3. Pour them into a large Ziplock bag and add olive oil.

4. Zip closed and shake well until all the goodies are lightly coated with olive oil.

5. Spread the veggies and potatoes into an even layer onto a baking tray. Sprinkle generously with garlic powder {and/or other seasonings of your choosing.}

6. Roast veggies for 40-45 minutes. I recommend turning the veggies over with a spatula halfway through for even cooking.

7. When the potatoes are tender, everything is done! Remove from the oven and serve warm. Top with cheese if desired.

if you liked this post, you might also enjoy:
– oven roasted pumpkin seeds
– springtime veggie pasta bake
– easy sausage, veggie and potato bake