Easy roasted potatoes & vegetables
1
Points®
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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