- 1/2 red onion, quartered
- 10-15 small fingerling potatoes
- 4 red or yellow baby bell peppers, sliced
- 3 carrots, halved and cut into large pieces
- 8 cloves of garlic, leave the skins on for roasting
- 1 green zucchini, sliced
- 4-5 asparagus spears, ends removed and cut into thirds
- 1 handful of grape tomatoes
- Olive oil
- Sea salt and freshly cracked lemon pepper, to taste
- Dried thyme
- Dried oregano
- Garlic powder
- Feta cheese
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil-lined baking sheet with olive oil cooking spray.
Clean and slice the veggies and layer all but the tomatoes, zucchini, and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme, and oregano to taste. Toss to coat and place in the oven for 20 minutes.
After 20 minutes, add the tomatoes, zucchini, and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes. Remove from the oven and set aside.
Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.