- 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
Reviews for Herb-Roasted Vegetables
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Reviewed Oct. 17, 2012
"Nice way to dress frozen vegetables, I changed the garlic salt to granulated garlic and we loved the oregano and thyme combination"
Reviewed Jan. 28, 2010
"My family did not care for the flavor of the seasonings used."