Baked Mixed Vegetables Recipe

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Thyme and tarragon provide the pleasant seasoning in this colorful side dish of potatoes, carrots, red peppers and zucchini. The recipe is a snap to assemble and makes two big pans, so it’s great for a potluck or large gathering.—Alison Gilmore, Portland, Oregon

This recipe is:

Diabetic Friendly

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Baked Mixed Vegetables Recipe

Prep: 30 min. Bake: 55 min.

Yield: 16 Servings

30 55 85

Ingredients

2 pounds medium red potatoes, cut into 1/4-inch slices
4 medium carrots, sliced
2 medium zucchini, cut into 1/4-inch slices
2 large onions, sliced
2 medium sweet red peppers, julienned
1/3 cup olive oil
4 garlic cloves, minced
2 teaspoons dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes.
Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally. Yield: 2 dishes (8 servings each).

Nutritional Facts 3/4 cup equals 104 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 92 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Baked Mixed Vegetables in The Taste of Home Cookbook

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Baked Mixed Vegetables

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(1-1) of 1 reviews

Reviewed on Nov. 29, 2012 by megreen2011

I have made this recipe twice now and it was great both times. I made it just the way the recipe calls for the first time. The second time, I took out the zucchini. I would definitely make it again!