Roasted Vegetables

 

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

• 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.