Mixed Vegetable Bake

Mixed Vegetable Bake

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
This recipe would go great with grilled steak or chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 2g;
Percent Daily Value*:
    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.