Roasted Vegetables

Name: Roasted Vegetables
Prep time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 2 tablespoons olive or canola oil; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 clove garlic, finely chopped; 1 cup baby-cut carrots; 6 small red potatoes, cut into fourths; 2 small onions, cut into 1/2-inch wedges; 1 small red bell pepper, cut into 1-inch pieces; 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices; 1 cup grape tomatoes or cherry tomatoes

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Prep 15 min
Total 45 min
Ingredients 10
Servings 10

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Pick packaged baby-cut carrots that are all about the same size so they cook evenly and are done at the same time.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

2 tablespoons olive or canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
1 cup baby-cut carrots
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Directions

1

Heat oven to 450°F.
2

In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
3

Bake uncovered 20 to 25 minutes, stirring once.
4

Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender and starting to brown.