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Baked Mixed Vegetables

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
    2 dishes (8 servings each)


  • 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


  • 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.

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  • gunslinger
    Mar 10, 2020

    I made this for supper tonight and also added some whole okra and it was easy and delicious! It could easily be made into a full meal by added a meat to it.

  • megreen2011
    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!