Italian Roasted Vegetables

Line baking sheet with parchment paper and preheat oven to 425 degrees.
In a small bowl mix together avocado oil, Italian seasoning, minced garlic, salt, and pepper.
5 tablespoons avocado oil, 1 tablespoon Italian seasoning, 3 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Place chopped potatoes into the large mixing bowl and spoon over two tablespoons of the oil with the seasonings. Mix together well.
3 medium russet potatoes
Lay ONLY the potatoes out on the baking sheet (They require a bit more cook time). Roast for 10 minutes.
While the potatoes are roasting, place the remaining vegetables in the large mixing bowl. Pour on the remaining three tablespoons of avocado oil seasoning.
1 fresh broccoli crown, 10 ounces cherry tomatoes, 1 medium yellow squash, 1 medium red onion
Toss the vegetables until they are evenly coated.
Once the potatoes have roasted for 10 minutes, take the baking sheet out of the oven and add the remaining vegetables to the potatoes.
Spread the vegetables out among the potatoes on the baking sheet evenly. Roast for an additional 15-20 minutes until all vegetables are soft and slightly charred.