mixed-vegetable-bakeThis is a wonderful recipe for using those delicious home-grown vegetables from your garden or purchased at your local farmers market. Serve it with grilled steak or chicken for a real dinner treat!

4 medium red potatoes, cut into 1/2-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup 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 strips
1 medium zucchini, cut into 1/4-inch slices

1. Heat the oven to 400 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Place the potatoes, onion and carrots in baking dish; toss with 1/2 each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.

3. In a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings; stir into the potato mixture. Bake for 30 to 35 minutes or until the vegetables are tender, stirring halfway through bake time. Makes 6 servings.

Emily

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