Recipe from Jeremy's: Roasted Veggies

As said before, for the majority of the trip, I was cooking in a toaster oven.  One of these days was Easter.  I really wanted to make him Easter Dinner, just something nice really.  I had gotten a couple of vegan meats beforehand, one being the Vegetarian Plus Pepper Steak, which is super tasty.  I decided to make it, Carrot Cake cupcakes with cream cheese frosting, and some roasted veggies.  Jeremy loved it, especially the veggies.  We even took some of the leftover veggies and threw them into a tofu scrambler, which if you have never tried you should.  Seriously, go make one. 

It was colorful, beautiful, and super delicious.  I was proud of myself for throwing this meal together.  His friend Jen stayed over for dinner, and it went awesomely.  It's simple, and you can adjust according to your tastes.  This turned out so good though, I would stick to it. 

Ingredients:

5 red taters, diced
1/2 onion, sliced
1/2 orange pepper, sliced
1/2 c. baby carrots cut in half
1 zucchini, sliced then cut slices in half
4 cloves of garlic, diced
4 baby bella mushrooms
Olive Oil
Rosemary
Thyme
Sage
Basil
Parsley
Oregano
Salt

Directions:
1. Preheat oven to 400 degrees
2. Toss all the veggies together and spread over a piece of aluminium foil
3. Drizzle olive oil over the veggies (not much, about 1 Tbsp)
4. Sprinkle over spices, putting just a tad of sage and a lot of parsley. 
5. Toss veggies again.
6. Put in oven and bake for 30-45 minutes or until the taters come easily off of a fork once inserted.
7. Remove from oven and chow down.

I made this dish twice as well, and Jeremy is still munching on it.  Although the blueberry dessert pizza and blueberry muffins were his favorite, he liked these a lot as well.