Colorful Roasted Fresh Vegetables

Name: Colorful Roasted Fresh Vegetables
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: red skinned potatoes; onions; carrots; olive oil; garlic; thyme; tarragon leaves; salt and black pepper; sweet red bell peppers; zucchini

Submitted by mixtogether

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.

YIELD

6 servings

PREP

12 min

COOK

45 min

READY

60 min

Ingredients

POUND RED SKINNED POTATOES
cut into 1/8-inch slices

LARGE ONIONS
cut into half, then cut into 1/4-inch slices

SMALL CARROTS
or 2 medium, peeled, cut into 1/4-inch slices

TABLESPOONS OLIVE OIL

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

X SALT AND BLACK PEPPER
to taste *

MEDIUM SWEET RED BELL PEPPERS
cut into 1/4-inch slices

MEDIUM ZUCCHINI
cut into 1/4-inch slices *

Directions

Preheat oven to 400°F.

Coat 13×9-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.

* not incl. in nutrient facts

Comments

Nutrition Facts

151g

Amount per Serving

Calories 124 33% 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%

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