Baked Vegetables
This delicious garden blend—first shared by my older sister—has become a tasty tradition at our family gatherings. —Janet Harper, Bremo Bluff, Virginia
Ingredients
- 2 medium potatoes, cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/4-inch slices
- 1 cup cut fresh green beans
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 medium tomatoes, chopped
- 2 cups cauliflowerets
- 1 celery rib, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon pepper
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium green pepper, chopped
