Roasted Vegetables

  • 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 slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • 1 tsp each dried basil and oregano or 1 Tbsp minced fresh basil and oregano
  • 1/2 tsp salt, optional
  • 1/4 tsp pepper
  • 2 garlic cloves, minced

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

Transfer to an ungreased 13x9x2-inch baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until tender. Yield: 6 servings

One Response to “Roasted Vegetables”

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  1. Simple Side Dishes « - March 31, 2011

    […] Roasted Vegetables […]

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