Roasted Vegetables

8 small red potatoes, quartered

1 small yellow squash, cut in 1-inch pieces

1 small zucchini, cut in 1-inch pieces

1 medium red onion, cut into eighths

1/4 cup olive oil

2 teaspoons dried basil leaves

2 teaspoons thyme leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

3 garlic cloves, minced

Heat oven to 375 degrees. Toss all ingredients together. Bake until vegetables are tender.