the best recipe i know

I've been kicking around the idea of posting a new recipe on here once a month, or perhaps once every-other month to share with those who check this blog. I decided I will only post a recipe I have made at least once, so that it has at least been tried and proven! Of course I will also be sharing some of my family's favorites/holiday classics, etc. along with any new cooking experiments. Feel free to leave your own recipes, comments or suggestions if you have them!
February's recipe is unfortunately not a treat or cookie as many would probably do for Valentine's Day....it's much healthier! Italian Roasted Vegetables. This is honestly the best and most used recipe that I own. It is great because it compliments almost any meal. I have even added beef, and used it to make campfire dinners. The best thing about this recipe is that it has about 170 calories per serving!

You will need:
6-8 medium red potatoes; quartered
1 small bag baby carrots
1 medium yellow squash; quartered
1 medium zuchini; quartered
1 package of fresh sliced mushrooms
1 large yellow onion; coarsely chopped
2-3 cloves fresh pressed garlic
1 cup olive oil
2 packets of Italian dressing mix
1 tablespoon dried parsley
salt and pepper to taste

*Feel free to use whatever vegetables or seasonings you like. Someday I may try fresh corn or asparagus. Bell peppers would also be tasty. Whatever tickles your fancy!

Combine the vegetables in a large bowl and evenly coat with olive oil, dressing mix, parsley and garlic. Put into a large stoneware or (slightly greased) casserole pan and bake uncovered at 425 degrees for about 1 hour. I usually check the progress of the vegetables about half-way through to mix them and make sure they are being evenly cooked. You may find that you want to put them into two separate stoneware dishes. Vegetables should be crisp on the outside and soft on the inside. Makes 5-6 servings.