Mixed Vegetable Bake

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

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 43%

4 Stars 14%

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ingredients 11
Prep Time 15 min
Total Time 50 min

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

1/2: 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

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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.

EXPERT TIPS

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Expert Tips

This recipe would go great with grilled steak or chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 220mg; 220%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 35%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Mary-4161

report Posted Apr. 3, 2012 11:28 PM

This recipe is wonderful and can be modified to suit your own veggie tastes. We don't like carrots so I substituted 2 turnips thinly sliced. Also we added more vegetables to the mix such as a sliced parsnip, more garlic sliced and used 1/2 cup extra virgin olive oil. I do not like tarragon at all so I substituted 1/2 tsp. crushed rosemary and a pinch of marjoram. It was terrific and I used it as the main dish and added Pillsbury crescent rolls to finish.