Mixed Vegetable Bake

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


6 servings (1 cup each)


1 pound 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


Preheat oven to 400°F (204°C). Spray bottom of 13 x 9-inch (3-quart) baking dish with cooking spray.

Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.

Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish.

Bake for 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 45 minutes

Additional Information

This recipe would go great with grilled steak or chicken.

Nutritional Information

1 Serving (1 Serving): Calories 180 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 220 mg; Total Carbohydrate 21 g (Dietary Fiber 4 g, Sugars 4 g), Protein 2 g; Exchanges: 1 Starch; 1 Vegetable; 1 1/2 Fat; Carbohydrate Choices: 1 1/2

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