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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
TOTAL TIME: Prep: 30 min. Bake: 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min.
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally. Yield: 2 dishes (8 servings each).
Originally published as Baked Mixed Vegetables in The Taste of Home Cookbook 2009

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.

Reviews for Baked Mixed Vegetables

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MY REVIEW
Reviewed Nov. 29, 2012

"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!"

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