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Prep 15min
Total40min
Servings10
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Ingredients
3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
2
medium carrots, quartered crosswise, then quartered lengthwise
6
small red potatoes, cut into fourths
2
small onions, cut into 1/2-inch wedges
1
small red bell pepper, cut into 1-inch pieces
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1
cup grape tomatoes or cherry tomatoes
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Steps
1
Heat oven to 450°F.
2
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
3
Roast uncovered 20 minutes, stirring once.
4
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
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Summer squash can be used in place of the zucchini. Or use a mix of the two.
In this roasted zucchini, carrots and potatoes recipe, it's important for the vegetables to be the same size so that they cook evenly. For slightly larger potatoes, cut into sixths instead of fourths.
For bright flavor and color, top the roasted vegetables with a tablespoon or two of chopped fresh herbs, like parsley, basil or dill.
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.
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