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Oven-Roasted Vegetables Recipe
Oven-Roasted Vegetables Recipe photo by Taste of Home

Oven-Roasted Vegetables Recipe

Publisher Photo
Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced

Nutritional Facts

One 3/4-cup serving (prepared without salt) equals 80 calories, 3 g fat (0 saturated fat), 0 cholesterol, 13 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender. Yield: 6 servings.
Originally published as Roasted Vegetables in Quick Cooking July/August 1999, p51

Nutritional Facts

One 3/4-cup serving (prepared without salt) equals 80 calories, 3 g fat (0 saturated fat), 0 cholesterol, 13 mg sodium, 14 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Reviews for Oven-Roasted Vegetables

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 14, 2013

This recipe has been a favorite for years. Adding mushrooms and onions adds flavor and interest. I usually partially cook the carrots, since I find they are too hard if I don't. Store bought baby carrots look great.

MY REVIEW
Reviewed May. 23, 2011

This is a wonderful dish with excellent flavor. You can use your preference of veggies with this. My favorite is yellow squash, zucchini, potatoes, onions and fresh sliced mushrooms.

MY REVIEW
Reviewed Jul. 10, 2010

Tastes good, but takes longer to cook through than what is written.

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