Herb Roasted Vegetables

* This recipe was born out of a lack of groceries. I looked around to see what vegetables I had (small red potatoes, green beans, bell pepper, onion) and started chopping...and it turned out wonderful. Be sure to cut all the vegetables into similar shape and size.
* You can use an herbed olive oil or just add your choice of herb (i.e. thyme, rosemary, oregano) to the vegetables with the plain olive oil.

Ingredients:
1 pound small potatoes, cut into strips (I sliced the potatoes into rounds and then julienned the rounds)
1/2 pounds green beans, cut into 2 inch lengths
1 small red bell pepper, cut into 2 inch strips
1 small onion, sliced
Salt and pepper to taste
1-2 tablespoons herbed olive oil
- or -
1-2 tablespoons olive oil
1 teaspoon herb of your choice

Directions:
1. Preheat oven to 400 degrees. Place all cut vegetables in a large bowl and add oil, herbs, salt, and pepper. Mix vegetables and spread even out on rimmed cookie sheet.

2. Bake for 30 minutes, stirring half-way through cooking. Serve.