Vegetarian Recipes: Roasted Vegetables

Roasted Vegetables

2 medium russet potatoes, peeled and cut into 1" pieces
2 medium carrots, pared and cut into 1/2" slices
1 Tbs. olive oil
1 tsp. each - basil and oregano, crushed
1/4 tsp. each - salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell papper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups grated cheese (optional)

Place potatoes and carrots in greased 9x13 inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

Bake at 425 for 20 minutes. Add zucchini, bell pepper and garlic; stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.

If desired, sprinkle with cheese and return to oven for 2 minutes more.

I also add onions, and green peppers. And who can stop at just 2 cloves of garlic? I leave the cloves whole.

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