Mixed Vegetable Bake

Simple seasonings are all you need to flavor colorful roasted vegetables.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

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.

Expert Tips

This recipe would go great with grilled steak or chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
35%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.