Recipe information
Ingredients for - Roasted Harvest Vegetables
1. 8 small red potatoes, quartered -
2. 2 small onions, quartered -
3. 1 medium zucchini, halved and sliced -
4. 1 medium yellow summer squash, halved and sliced -
5. 1/2 pound fresh baby carrots -
10. 1-1/2 teaspoons dried rosemary, crushed -
How to cook deliciously - Roasted Harvest Vegetables
1. Stage
Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
2. Stage
Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
