INGREDIENTS
1
lb 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
medium red bell pepper, cut into 1/4-inch slices
1
medium zucchini, cut into 1/4-inch slices
DIRECTIONS
1
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
2
Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
3
Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
High Altitude (3500-6500 ft)
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