Roasted Vegetables Recipe

Ingredients
<br>- 2 medium potatoes, peeled and cut into 1/2-inch cubes
<br>- 2 medium carrots, cut into 1/2-inch slices
<br>- 1 large zucchini, cut into 1/2-inch pieces
<br>- 1 large sweet red pepper, cut into 1-inch pieces
<br>- 1 tablespoon olive or vegetable oil
<br>- 1 teaspoon dried basil
<br>- 1 teaspoon dried oregano
<br>- 1/2 teaspoon salt (optional)
<br>- 1/4 teaspoon pepper
<br>- 2 garlic cloves, minced
<br><p></p>Directions
<br>step 1: In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
<br>step 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.
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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
step 1: In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
step 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.

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