Recipe information
Ingredients for - Oven-Roasted Vegetables
1. 2 medium potatoes, peeled and cut into 1/2-inch cubes -
2. 2 medium carrots, cut into 1/2-inch slices -
3. 1 large zucchini, cut into 1/2-inch slices -
4. 1 large sweet red pepper, cut into 1-inch pieces -
6. 1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano -
How to cook deliciously - Oven-Roasted Vegetables
1. Stage
In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
2. Stage
Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
