Fresh Veggie & Herb Bake

What a dreary day today! We were supposed to be heading out in a couple hours to run the CDR Vineyards of Williamsburg 5K, but now it's been postponed due to severe thunderstorm warnings. What a bummer, especially since at the moment, the sun is trying to peak out! Ah well. Such is life. In non-weather news (has anyone noticed that's all I've been talking about recently?), Will came up with this uber-veggie recipe a little while back, after we went nutso at the farmer's market one Saturday. As a result, we had a bunch of random veggies leftover from other dishes and he decided to toss them all in a pan with some fresh herbs and call it a dinner! As always, super-fresh veggies and herbs make everything you put into your mouth taste extra healthy, and this dish was no exception. We had picked up a box of Wegman's Golden Jewel Blend while housesitting for my mom and this worked out wonderfully to use it with-a few grains mixed together, served with the fresh veggies over top, ended up being delightful! This dish would also be easily adaptable to any veggie combination that you want, so feel free to use it as a basis to be creative!

Fresh Veggie & Herb Bake
2 cups fingerling potatoes (or teeny tiny potatoes, as Trader Joe's like to call them)
1 yellow onion
1 large tomato
3 yellow squash
2 carrots
2 cloves garlic
Handful of fresh thyme
Fresh rosemary
Fresh oregano
2 tbsp olive oil
S&P

Preheat oven to 350 degrees. Begin by slicing onion, chopping tomato, dicing squash, slicing garlic, and chopping carrots into 1/2-inch pieces. Wash and peel herbs off stems. Place all the veggies in a baking dish, then sprinkle herbs over top. Drizzle olive oil on and season with S&P. Mix everything together thoroughly. Bake for an hour or until potatoes are done. Serve over Wegman's Golden Jewel Blend.