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Oven-Roasted Vegetables

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


  • 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


  • In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
Nutrition Facts
3/4 cup: 80 calories, 3g fat (0 saturated fat), 0 cholesterol, 13mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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Average Rating:
  • gunslinger
    Jul 10, 2020

    A great summer side dish. It was very tasty, add polish sausage sliced for a main dish meal!

  • esthereckert
    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.

  • mdsutton1
    Nov 19, 2011

    No comment left

  • roxannelorae
    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.

  • oakread
    Jul 10, 2010

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

  • Sunsetter
    Jul 6, 2009

    No comment left