Roasted Vegetables

1 Sweet potato, peeled and cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
½ red onion, chunked
6 whole garlic cloves
1 pint cherry tomatoes
3 tbsp olive oil
1 tsp oregano
1 tsp basil
1 tsp rosemary
1/2 tsp salt

Place all vegetables onto baking tray. Combine olive oil and herbs in a small bowl, and pour onto vegetables. Cook at 425 for 30 minutes or until vegetables are tender.