1 lb. new potatoes
1 lb. yams
3 lg. carrots
1 med. onion
1 lg. red pepper
1 lg. green pepper
1 bunch radishes
2 tbsp. olive oil or vegetable oil
1 tbsp. chopped fresh or 1 tsp. dried thyme
1 tbsp. chopped fresh or 1 tsp. dried oregano

Preheat oven to 400 degrees. Cut new potatoes into 1 inch pieces. Peel yams, cut into 1 inch pieces. Cut carrots into 1 inch pieces. Cut onion into 1/2 inch wedges. Cut green and red peppers into 1 inch pieces. Trim edges from radishes. In roasting pan toss vegetables with olive or vegetable oil and herbs. Toast 1 hour until vegetables are tender, stirring occasionally.