Roasted Veggies in Olive Oil

After several evening meals of not enough veggies, here's one with all veggies!

1 bag small new potatoes
2 med-large onions
4-8 cloves garlic

~1/2 cup olive oil (just enough to coat the potatoes and onion comfortably)
1 tbsp mustard
salt and pepper
rosemary, parsley, basil, sage, marjoram, tarragon

1-2 pints cherry tomatoes
1 bunch asparagus
1 bag green beans
1 pint mushrooms or several portabellas
1 15oz can of black olives

Preheat the oven to 450 F. Set out a large non-stick jelly roll pan (cookie sheet with sides) or broiling pan. Line it with foil if it's not non-stick.

Wash the potatoes and cut them into halves or quarters - think bite-sized but not too small. Cut the onions into similarly sized chunks/wedges. Pour some olive oil into a cup, then mix in the mustard and spices of choice. For the garlic, you can leave the cloves whole, cut them into chunks or bits, or mince them and mix it into the olive oil.

Spread the potatoes, onions, and garlic into the pan. Drizzle them with the olive oil mixture. Bake uncovered for 20 min.

While the potato mixture is baking, wash and prep the rest of the veggies. Try to make all of the pieces about the same size so they cook through at the same time. Halve the cherry tomatoes or leave them whole. Segment the green beans and asparagus. Slice or quarter the mushrooms. Halve the olives or leave them whole. (I don't actually like olives or mushrooms, but I like the flavor they give to their neighbors when mixed up in everything.)

Mix the prepped veggies into the potato mixture. Add any additional olive oil or herbs if you think it needs more. Bake for an additional 20 minutes or until potatoes are fork-tender, tomatoes are looking shrively around the edges, and veggies are starting to crisp and turn golden around the edges. It's a good idea to check this when it's getting toward the end and cover it with foil if it needs to cook longer but is starting to brown too quickly.