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Mixed Vegetable Bake Recipe

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This recipe for Mixed Vegetable Bake, by , is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Pallardy

Category:
Category:

Ingredients:  
Ingredients:  
1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1large 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
2 teaspoons dried thyme leaves
2 teaspoons 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

Directions:
Directions:
1. Heat oven to 400F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
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.
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
More garlic, cut zucchini into quarters

 

 

 

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