Mixed Vegetable Bake
Simple seasonings are all you need to flavor colorful roasted vegetables.
Ingredient
- 1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
- 1 large onion, cut in half and into 1/4-inch slices
- 2 medium carrots, peeled, cut into 1/4-inch slices
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried tarragon leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium red bell pepper, cut into 1/4-inch slices
- 1 medium zucchini, cut into 1/4-inch slices
Direction
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
