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Colorful Roasted Fresh Vegetables


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.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


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


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.


* not incl. in nutrient facts

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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?


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