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.
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
Reviews
A great summer side dish. It was very tasty, add polish sausage sliced for a main dish meal!
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.
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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.
Tastes good, but takes longer to cook through than what is written.
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