Roasted Vegetables

I tried a new vegetable recipe tonight.  They smelled so good while they were baking.  I would do a couple of things differently next time.  The recipe called for the potatoes to be cut in 1- inch pieces.  They should be cut smaller in order for them to be done when the rest of the vegetables are done.  Also, the recipe definitely needed salt.

Herb Roasted Vegetables

1 red bell pepper, quartered, seeded, and cut into triangles
1 yellow bell pepper, quartered, seeded, and cut into triangles
2 medium-sized sweet onions, peeled and cut into 1-inch wedges
5 medium red potatoes, cut into 1/2-inch pieces
2 small zucchini squash, halved lengthwise and cut into 1-inch pieces
2 small yellow squash, halved lengthwise and cut into 1-inch pieces

Marinade

4-6 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons each fresh rosemary, thyme, and parsley, chopped, or 2 teaspoons each dried

Topping
1/2 cup Parmesan cheese, grated, optional

Place vegetables in a 9x13-inch roasting pan.  Combine marinade ingredients and toss with vegetables.  Let stand for up to 2 hours. Sprinkle with salt to taste and then bake, uncovered, at 400 degrees for 30 minutes, stirring 3 to 4 times.  Toss with Parmesan, if desired, and serve immediately.