Colorful Roasted Fresh Vegetables Recipe

Name: Colorful Roasted Fresh Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red skinned potatoes cut into 1/8-inch slices; 1 large onions cut into half, then cut into 1/4-inch slices; 3 small carrots or 2 medium, peeled, cut into 1/4-inch slices; 2 tablespoons olive oil; 3 teaspoons garlic minced, more or less according to your own taste; 1 1/4 teaspoons thyme dried, or 1 tablespoon freshly chopped; 1 1/4 teaspoons tarragon leaves dried, or 1 tablespoon freshly chopped; 1 x salt and black pepper to taste; 1 medium sweet red bell peppers cut into 1/4-inch slices; 1 medium zucchini cut into 1/4-inch slices

Servings: persons

1 pound red skinned potatoes cut into 1/8-inch slices
1 large onions cut into half, then cut into 1/4-inch slices
3 small carrots or 2 medium, peeled, cut into 1/4-inch slices
2 tablespoons olive oil
3 teaspoons garlic minced, more or less according to your own taste
1 1/4 teaspoons thyme dried, or 1 tablespoon freshly chopped
1 1/4 teaspoons tarragon leaves dried, or 1 tablespoon freshly chopped
1 x salt and black pepper to taste
1 medium sweet red bell peppers cut into 1/4-inch slices
1 medium zucchini cut into 1/4-inch slices

1
Preheat oven to 400F.
2
Coat 13x9-inch baking dish with cooking spray.
3
Toss potatoes, onion and carrots in a large bowl with half each of the oil, garlic, thyme, tarragon, salt and pepper.
4
Arrange tossed vegetables in the prepared baking dish.
5
Bake 10 minutes.
6
At the meantime, in a medium bowl, combine bell pepper and zucchini with remaining oil and seasonings, toss well.
7
Stir into mixture in baking dish.
8
Bake about 35 minutes or until vegetables are tender, stirring once halfway through bake time.
9
Cool lightly and serve warm.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound red skinned potatoes cut into 1/8-inch slices, 1 large onions cut into half, then cut into 1/4-inch slices, 3 small carrots or 2 medium, peeled, cut into 1/4-inch slices, 2 tablespoons olive oil, and more.

Yes, Colorful Roasted Fresh Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colorful Roasted Fresh Vegetables

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