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Roasted Vegetables

SUBMITTED BY: Taste of Home's Fast Family Favorites 

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

SERVINGS

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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

  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Sep. 16, 2008 by ARMYWIFE99 
I have tried roasted veggie recipes & haven't quite found "the one".....until now! I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Oct. 2, 2007 by MELABGARDNER 
Family loves this recipe. Sometimes I add dried thyme or cilantro for a different flavor. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed on Jan. 15, 2008 by Chisco34 
I made the mixture to pour on the vegetables and it smelled great. I baked all of the veggies... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed on Jan. 2, 2008 by Court & E 
My wife & I made this recipe and it turned out great. However, the cooking time was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed on Apr. 13, 2008 by Rodney 
It was good but I would suggest using 1/3 to 1/2 the amount of spices recommended. They were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed on Jul. 23, 2007 by VREEVE 
Simple and easy! I changed the vegetables I used to use stuff I had in the fridge. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Feb. 23, 2008 by Apple Jacks 
So versatile! I switched the roasted red peppers for sun-dried tomatoes with success. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed on Nov. 23, 2007 by M3B 
This was an easy recipe that tasted pretty good. I would make it again. I had to cook it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on Aug. 18, 2007 by RdNckWoman74 
Wonderful! This recipe is now a family favorite that I will make often! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed on May 13, 2008 by Arilyn 
so simple, and so yummy! I use baby red potatoes, and also add yellow squash. A great... MORE

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