ROASTED VEGETABLES

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Make and share this Roasted Vegetables recipe from Food.com.

Provided by beeperbaby

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 medium new potatoes
1 zucchini
1 large yellow squash
1/2 red bell pepper
1/2 green bell pepper
1/2 large sweet onion
10 baby carrots
3 tablespoons olive oil
salt and pepper

Steps:

  • Wash all vegetables well.
  • Cut potatoes, zucchini, and squash into chunks. Set aside.
  • Cut peppers in half and remove seeds. Then cut into 1/4 inches slices. Place with first group of veggies.
  • Cut onion in half, remove peel, and quarter. Place with the rest of the veggies.
  • Carrots should be quartered lengthwise, and added to the others.
  • Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
  • Salt and Pepper to taste.
  • Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes. Remove foil and return to oven for 15 minutes to brown.

Nutrition Facts : Calories 177.5, Fat 7.2, SaturatedFat 1.1, Sodium 28.1, Carbohydrate 26.1, Fiber 4.4, Sugar 5, Protein 3.8

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