Ingredients:
1 lb medium red potatoes (about 4), cut into
1⁄8-inch slices
1 large onion, cut in half, then cut into 1⁄4-inch slices
2 medium carrots, peeled, cut into 1⁄4-inch slices
1⁄4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 medium red bell pepper, cut into 1⁄4-inch slices
1 medium zucchini, cut into 1⁄4-inch slices

Method:
1 Heat oven to 400°F. Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray.

2 In baking dish, place potatoes, onion and carrots. Toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.

3 Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings.

4 Stir bell pepper and zucchini into mixture in baking dish.

5 Bake 30 to 35 minutes longer or until vegetables are tender, stirring halfway through bake time.

Notes and Tips:
Use your imagination to substitute other veggies in this recipe. Try Yukon gold instead of the red potatoes or yellow squash instead of the zucchini. Any color of bell pepper would be great too.

mixed vegetable bake recipe