Oven Roasted Potatoes, Vegetables, & Herbs

5-6 cups cubed organic Yukon Gold potatoes
1 medium Italian Eggplant, cubed
1 large zucchini , quartered & sliced
1 organic yellow onion, thinly sliced                                                                                                         1 red pepper, quartered & sliced
1/2 cup macadamia nut oil
1 tablespoon chopped rosemary
1 tablespoon chopped oregano
1 teaspoon chopped thyme
salt & pepper to taste

Preheat oven to 400 degrees. Wash all veggies first! Chop & combine all ingredients on a large baking sheet. Toss until well coated with herbs & oil. Transfer to a 9×12 baking dish & cook until potatoes are tender & lightly browned, 45 – 60 minutes.