| | Directions | | Preheat oven to 425°F. In a large baking pan, toss potatoes and onion with 1 T. vegetable oil and 1/2 tsp. salt. Bake for 15 minutes. Add remaining ingredients. Bake for 45 minutes. |
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| Ingredients | | - |  | 4 potatoes, cut inch large chunks (large) |
| - | | 1 red onion, cut inch wedges |
| - | | 3 tablespoons Vegetable Oil |
| - | | 1 1/2 teaspoons salt |
| - | | 2 bags baby carrots |
| - | | 1/2 pound yellow squash, cut into bite-sized chunks |
| - | | 1/2 pound green beans, stems trimmed |
| - | | 2 red peppers, cut into chunks |
| - | | 2 yellow peppers, cut into chunks |
| - | | 1 teaspoon dried thyme |
| - | | 1/2 teaspoon black pepper |
| - | | 1/2 lemon, sliced |
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