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Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from Klick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Parker
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs new potatoes, scrubbed and quartered
1 Tbsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. dried thyme, crumbled
1/8 tsp. pepper
3 medium zucchini, cut in large chunks
2 red bell peppers, seeded and cut into chunks
1 sweet onion, sliced

Directions:
Directions:
Preheat oven to 450. In a 13x9 baking pan, combine the potatoes and oil. Bake 15 minutes. Meanwhile, in a small bowl, combine the spices. Add to the potatoes. Add the zucchini, bell peppers, and onion. Toss to coat. Bake until the vegetables are tender, about 25 more minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a Weight Watchers recipe, and it's 1 point per serving.

 

 

 

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