Colorful Roasted Fresh Vegetables
249
Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.
Ingredients
| 1 | pound |
red skinned potatoes
cut into 1/8-inch slices |
|
| 1 | large |
onions
cut into half, then cut into 1/4-inch slices |
|
| 3 | small |
carrots
or 2 medium, peeled, cut into 1/4-inch slices |
|
| 2 | tablespoons |
olive oil
|
|
| 3 | teaspoons |
garlic
minced, more or less according to your own taste |
|
| 1 ¼ | teaspoons |
thyme
dried, or 1 tablespoon freshly chopped |
* |
| 1 ¼ | teaspoons |
tarragon leaves
dried, or 1 tablespoon freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
* |
| 1 | medium |
sweet red bell peppers
cut into 1/4-inch slices |
|
| 1 | medium |
zucchini
cut into 1/4-inch slices |
* |
Directions
Preheat oven to 400°F.
Coat 13x9-inch baking dish with cooking spray.
Toss potatoes, onion and carrots in a large bowl with half each of the oil, garlic, thyme, tarragon, salt and pepper.
Arrange tossed vegetables in the prepared baking dish. Bake 10 minutes.
At the meantime, in a medium bowl, combine bell pepper and zucchini with remaining oil and seasonings, toss well.
Stir into mixture in baking dish.
Bake about 35 minutes or until vegetables are tender, stirring once halfway through bake time.
Cool lightly and serve warm.
Nutrition Facts
Serving Size 151g (5.3 oz)Amount per Serving
Calories 12433% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 30mg
1%
Total Carbohydrate
7g
7%
Dietary Fiber 4g
16%
Sugars g
Protein
6g
Vitamin A 97%
•
Vitamin C 55%
Calcium 5%
•
Iron 27%
* based on a 2,000 calorie diet
How is this calculated?
