Oven-Roasted Vegetables Recipe: How to Make It

Name: Oven-Roasted Vegetables Recipe: How to Make It
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

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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...

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roasted potatoes carrots and zucchini

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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