Easy roasted vegetables
Uncooked red potato(es)
1¼ pound(s), scrubbed and quartered
¼ tsp, crumbled
⅛ tsp, freshly ground
3 medium, cut into large chunks
Sweet red pepper(s)
2 medium, seeded and cut into strips
Uncooked vidalia onion(s)
1 medium, sliced
- 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. Yields about 1 1/4 cups per serving.