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Photo of Easy roasted potatoes & vegetables by WW

Easy roasted potatoes & vegetables

2
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
The potatoes get a head start in a hot oven before the more tender vegetables are added to the pan so that everything is perfectly cooked when the pan comes out at the end of the total cook time. Fold leftover vegetables into your morning omelet or toss them into a midday salad.

Ingredients

Uncooked red potato

1¼ pound(s), quartered

Olive oil

1 tbsp(s)

Chili powder

1 tsp(s)

Ground cumin

½ tsp(s)

Table salt

½ tsp(s)

Dried thyme

¼ tsp(s), crumbled

Black pepper

⅛ tsp(s), freshly ground

Zucchini

3 medium, cut into large chunks

Red bell pepper

2 medium, cut into thick strips

Vidalia onion

1 medium, thickly sliced

Instructions

  1. Preheat the oven to 450°F.
  2. Combine the potatoes and oil in a 9 x 13-inch baking pan. Bake about 15 minutes.
  3. Meanwhile, combine the chili powder, cumin, salt, thyme, and pepper in a small bowl. Add to the potatoes. Then add the zucchini, bell peppers, and onion; toss to coat. Bake until the vegetables are tender, about 25 minutes longer.
  4. Serving size: about 1 1/4 cups

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