Easy roasted vegetables
1 - 2
PersonalPoints™ per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
When roasting vegetables of varying density, it helps to stagger cooking times. In this recipe, the potatoes get a headstart in a blasting 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. For successful roasting, it is important to use a very hot oven. The intense heat causes the natural sugars in the vegetables to caramelize and their flavor to become concentrated and complex. Fold leftover vegetables into your morning omelet or toss them into a midday salad.
Ingredients
Uncooked red potato(es)
1¼ pound(s), scrubbed and 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
Sweet red pepper(s)
2 medium, seeded and cut into strips
Uncooked vidalia onion(s)
1 medium, sliced