Mediterranean Baked Veggies

•  2 medium zucchinis, sliced into rounds
•  2 cups baby potatoes, halved
•  2 carrots, peeled and sliced
•  1 red bell pepper, chopped
•  1 yellow bell pepper, chopped
• 1 small red onion, chopped
•  1 cup cherry tomatoes, halved
• ½ cup sun-dried tomatoes, chopped
•  ½ cup Kalamata olives, pitted and halved
•  2 garlic cloves, minced
• 2 tbsp olive oil
•  1 tsp dried oregano
•  ½ tsp dried thyme
•  ¼ tsp crushed red pepper flakes (optional)
•  Salt and pepper, to taste
•  1 (15 oz) can cannellini beans, rinsed and drained
•  2 tbsp grated Parmesan (optional)

1. Toss all ingredients except the onions, tomatoes, bell pepper, olives, cannellini beans and sun-dried tomatoes in 4 tbsp olive oil with the spices
2. Spread out on a baking sheet in a preheated 400 degree oven.
3. Cook for 20 minutes or until the potatoes and carrots are slightly tender.
4. Add in the onions, tomatoes, bell pepper and olives and toss
5. Bake another 10 minutes or until the potatoes and carrots are fork tender.
6. Remove and toss with the beans and parmesan
7. Return to the oven and place under a low broiler for 3-4 minutes or until browned
8. Serve immediately.

NOTE: If you like, you can add sausage in this and make it a sheet pan dish.