Herb-Roasted Vegetables Recipe
Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.
- 1 package (24 ounces) frozen California-blend vegetables
- 3 to 4 tablespoons olive oil
- 3/4 teaspoon garlic salt
- 3/4 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- Place vegetables in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally. Yield: 4 servings.
Originally published as Herb-Roasted Vegetables in Taste of Home Meals in Minutes Calendar Annual 2002, p3
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