Roasted Veggies

Until today, I had never made roasted vegetables. I guess it just seemed to easy, so I figured what was the point. I can't believe I waited. These vegetables were one of the best things I've ever put into my mouth. I'm sure Omni man will take offense at that, but he'll live. I am going to make a soup tonight out of the leftovers.

2 red bell peppers, seeded, and diced
1 medium white onion, chopped
5 cloves of garlic, peeled and sliced
5 small round yukon gold potatoes, cut into 8 pieces each
3 0z olive oil
1 tbsp rosemary
1 tbsp thyme
1 tbsp kosher salt

Preheat oven to 350°F. In a large ziploc bag, combine everything but salt. Zip up, and shake well coating all vegetables with olive oil, and spices. Place vegetables on a baking sheet. Drizzle with the leftover olive oil mixture from the bag. Sprinkle vegetable with kosher salt. Bake for 25-40 minutes stirring once midway through baking.