Roasted Vegetables

1 zucchini chopped into 1 inch pieces
5-6 Red Potatoes cut in half or quartered depending on size
1 Onion chopped into large pieces
1 Broccoli head chopped into large pieces
1 Eggplant chopped into 1 inch pieces
1 Package of Cherry Tomatoes
2 Tbsp Olive Oil (enough to coat the vegetables)
Salt and Pepper
1 Tbsp Fresh Thyme Chopped
1 Tbsp Fresh Rosemary Chopped

Put all chopped vegetables into a large bowl. Add Olive Oil, Salt, Pepper, Thyme and Rosemary. Sometimes I like to add a bit of garlic powder to this. Mix it all together and pour into a roasting pan. Roast for 45 minutes (or until vegetables are cooked through and brow) in a preheated 450 degree oven.