1 large onion, chopped 1 pod garlic cloves, sliced 1 large bell pepper (any color) 2 med zucchini, cubed 2 med yellow squash 1 lb Brussels sprouts 4 carrots, sliced 4 tbsp olive oil 28 oz can diced tomatoes 1 tsp dried rosemary 1 tsp dried thyme 1 tsp oregano 4 cups vegetable stock salt and pepper to taste
Preheat oven to 450. Toss together Brussels sprouts, carrots, 2 tbsp olive oil, salt and pepper and place in an oven proof dutch oven or baking sheet. Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Meanwhile, chop remaining veggies (except tomatoes) and place in a single layer on a separate baking sheet and drizzle with remaining 2 tbsp olive oil. Bake 25 minutes along with the Brussels sprouts and carrots. When veggies are tender, place on stove and mix all together. Add tomatoes, spices and broth. Heat thoroughly and serve.