This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Roasted Root Vegetables
Roasted Vegetables with Dip
Triple Mashed Vegetables
Autumn Vegetables Au Gratin
Baked Vegetables
more »
Top Related Articles
Cubing Fruits and Vegetables
Blanching and Shocking Vegetables
Grilling 101: Grilled Vegetables
Best Barbeque Side Dishes
How to Freeze Fruits and Vegetables
Sneaking in Vegetables
Healthy Cooking: Spring Edition
Sweet Potatoes
Broccoli Tips
Asparagus Tips
Related Collections
Super Foods - Carrots
Super Foods - Vegetables
Super Foods - Fruits and Vegetables
Taste of Home Fast Family Favorites - Side Dishes
Super Foods

1 of

Roasted Vegetables

By: Taste of Home's Fast Family Favorites

"Garlic and other seasonings give great flavor to this medley of vegetables."

Rate/Review | Read Reviews (52)

5,930 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 garlic cloves, minced

Directions

In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until tender.

Footnotes

Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
© 2002 Reiman Media Group, Inc.