Easy roasted potatoes and vegetables

Name: Easy roasted potatoes and vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.25 pound(s) Uncooked red potato quartered; 1 Tbsp Olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.5 tsp Table salt; 0.25 tsp Dried thyme crumbled; 0.125 tsp Black pepper freshly ground; 3 medium Uncooked zucchini cut into large chunks; 2 medium Red bell pepper cut into thick strips; 1 medium Vidalia onion thickly sliced

Points®

Total Time

50 min

Prep

10 min

Cook

40 min

Serves

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 ends up perfectly cooked.

Ingredients

Uncooked red potato

1¼ pound(s), quartered

Olive oil

1 Tbsp

Chili powder

1 tsp

Ground cumin

½ tsp

Table salt

½ tsp

Dried thyme

¼ tsp, crumbled

Black pepper

⅛ tsp, freshly ground

Uncooked zucchini

3 medium, cut into large chunks

Red bell pepper

2 medium, cut into thick strips

Vidalia onion

1 medium, thickly sliced

Instructions

Preheat the oven to 450°F.
Combine the potatoes and oil in a 9 x 13-inch baking pan. Bake about 15 minutes.
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.
Serving size: about 1 1/4 cups

Notes

Fold leftover vegetables into your morning omelet or toss them into a midday salad.

Easy roasted potatoes and vegetables

Ingredients

Instructions

Notes

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