Mixed Vegetable Bake

 

1

lb medium red potatoes, (about 4), cut into 1/8-inch slices

1

large onion, cut in half and into 1/4-inch slices

2

medium carrots, peeled, cut into 1/4-inch slices

1/4

cup extra-virgin olive oil

2

teaspoons finely chopped garlic

1

teaspoon dried thyme leaves

1

teaspoon dried tarragon leaves

1/2

teaspoon salt

1/2

teaspoon pepper

1

medium red bell pepper, cut into 1/4-inch slices

1

medium zucchini, cut into 1/4-inch slices

• 1 Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
• 2 Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
• 3 Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.