2 large potatoes peeled and cut into 2-inch cubes
2 large sweet peppers, seeded, cored and cut into strips
1/2 pound fresh green beans, trimmed and cut in half
4 ears corn, kernels cut from the cob
6 Garlic Cloves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup olive oil
In a large serving bowl combine the olive oil, garlic, herbs, salt and pepper.
Bruise the herbs and crush the garlic to bring out the flavor.
Add the vegetables and toss to coat.
Spread the mix on a rimmed baking sheet.
Baked in a preheated 425 degree oven for 45 minutes, stirring occasionally.
Transfer to a serving bowl and top with chopped parsley.