Oven Roasted Veggies

Large bowl
Large roasting pan 18'' x 12'' x 3''
1/4c olive oil
1/4c butter melted
1T. lemon juice
1T. fresh or 1t. dry basil or oregano
2t. ground cumin
2t. ground corriander
1/2t. tumeric
1/8t. ground cayenne
Salt and pepper

2c. potatoes
2c. carrots
2c. onions
1small pkg. mushrooms
1 fresh green pepper
1 med turnip
1 chunk daikon radish
garlic cloves

Add the oil and spices to the bowl and stir to remove lumps.
Cut everything into bite sized pieces, add to the bowl and stir till coated.
Oil the bottom of the roasting pan and add the vegetables

Bake 350* for an hour or till fork tender

Any vegetable can be added or left out. It looks like a lot of work, but it smells good baking and is a good way to start using garden fresh vegetables. It makes a big batch, but that's the point!