6 new potatoes, halved
6 lg. mushrooms
1 yellow pepper, sliced lengthwise in 1/4 inch strips
1 red pepper, sliced as above
2 red onions, peeled and quartered
2 sm. fennel bulbs, sliced 1/4 inch thick
2 med. zucchini, sliced 1/4 inch thick
2 tomatoes, quartered
1/3 c. olive oil
1/2 c. fresh herbs
Thyme, oregano, basil, salt and pepper to taste

Preheat oven to 375 degrees. Arrange vegetables in a large baking dish. Sprinkle on oil, herbs, salt and pepper and toss to coat evenly. Bake uncovered 30 minutes. Raise oven temperature to 425 degrees and roast 15 minutes more. Serves 6-8.