Oven-Roasted Vegetables Recipe

5 3 5
Oven-Roasted Vegetables Recipe
Oven-Roasted Vegetables Recipe photo by Taste of Home
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Oven-Roasted Vegetables Recipe

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5 3 5
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Directions

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. Yield: 6 servings.
Originally published as Roasted Vegetables in Quick Cooking July/August 1999, p51

Nutritional 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.

  • 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
  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

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esthereckert User ID: 1439913 25012
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
roxannelorae User ID: 4650271 53156
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
oakread User ID: 3946467 71495
Reviewed Jul. 10, 2010

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

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