Mixed Vegetable Bake

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

  • prep time 15 min
  • total time 50 min
  • ingredients 11
  • servings 6

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
  • 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.
  • 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.
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