🫙 From the Spice Rack
roasted vegetables
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 slices 1 large sweet red pep...
maineasy
Ingredients8 items
Ingredients
- 2medium potatoes, peeled and cut into 1/2-inch cubes
- 2medium carrots, cut into 1/2-inch slices
- 1large zucchini, cut into 1/2-inch slices
- 1large sweet red pepper, cut into 1-inch pieces
- 1tablespoonolive or vegetable oil
- 1teaspooneach dried basil and oregano or
- 1tablespooneach minced fresh basil and oregano
- 1/2teaspoonsalt (optional)
Directions
- 1
Roasted Vegetables 2 medium potatoes, peeled and cut into 1/2-inch cubes 2 medium carrots, cut into 1/2-inch slices 1 large zucchini, cut in
- 2
Combine the remaining ingredients
- 3
drizzle over vegetables
- 4
Stir to coat
- 5
Transfer to an ungreased 13 x 9-inch baking dish
- 6
Bake, uncovered, at 375 degrees F for 30 to 35 minutes or until tender
- 7
Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals: 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm