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Mixed Vegetable Bake

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By Betty Crocker Kitchens
Updated Jul 2, 2010
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Simple seasonings are all you need to flavor colorful roasted vegetables.

Mixed Vegetable Bake

  • Prep Time 15 min
  • Total 50 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
  • 1 large onion, cut in half and 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    2
    Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Step 
    3
    Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition

180 Calories
9g Total Fat
2g Protein
21g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
670mg
19%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
15%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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