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Ingredients |
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 | 2 large russet potatoes |
| 2 large red potatoes |
| 1 large acorn squash, peeled & cubed |
| 1 small butternut squash, peeled & cubed |
| 1 med green pepper, julienne |
| 1 med red pepper, julienne |
| 1 small onion, quartered |
| 12 whole garlic cloves, peeled |
| 1 tsp salt |
| 1 tsp garlic powder |
| 1/2 tsp pepper |
| 1/2 cup olive oil
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| In a large bowl, toss all ingredients until well coated. Arrange
mixture in a single layer in two greased baking pans. Bake, uncovered at
425° for 20-30 minutes or until vegetables
are tender, stirring occasionally. Yield 6 servings |
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