BAKED MIXED VEGETABLES

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Baked Mixed Vegetables image

Thyme and tarragon provide the pleasant seasoning in this colorful side dish of potatoes, carrots, red peppers and zucchini. The recipe is a snap to assemble and makes two big pans, so it's great for a potluck or large gathering.-Alison Gilmore, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 2 dishes (8 servings each).

Number Of Ingredients 11

2 pounds medium red potatoes, cut into 1/4-inch slices
4 medium carrots, sliced
2 medium zucchini, cut into 1/4-inch slices
2 large onions, sliced
2 medium sweet red peppers, julienned
1/3 cup olive oil
4 garlic cloves, minced
2 teaspoons dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes., Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.

Nutrition Facts :

*** Explore more Baked Mixed Vegetables Recipes »

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