1 pound miniature red potatoes, cut in half or quartered
2 cups of baby carrots
Asparagus, 1 bunch
1/2 large yellow onion, thinly sliced
1 package (13 ounces) pork kielbasa, cut into rounds
1 tablespoon chopped garlic
1/4 cup separate olive oil (2 tablespoons; 1 tablespoon)
1 teaspoon of dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon onion powder
Salt and crushed pepper
Preheat oven to 400°F. Line a baking sheet with aluminum foil or a silicone baking sheet.
In a small bowl, mix basil, thyme, oregano, paprika, onion powder, salt and pepper. Set aside.
Place the potatoes and carrots on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle half of the dried herbs on top and stir until well coated. Bake in the oven for 20 minutes.
Remove the potatoes and carrots from the oven and slide them to one side of the baking sheet. Add the asparagus, onion and kielbasa slices to the baking sheet.
Drizzle with a tablespoon of olive oil, remaining dried herbs and garlic and toss to coat. Spread evenly on the baking sheet.
Return the baking sheet to the oven for an additional 10-15 minutes, or until the vegetables are softened and grilled.
Serve hot, directly on the baking sheet.