Easy roasted potatoes and 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 ends up perfectly cooked.
Ingredients
Uncooked red potato
1¼ pound(s)
Olive oil
1 Tbsp
Chili powder
1 tsp
Ground cumin
½ tsp
Table salt
½ tsp
Dried thyme
¼ tsp
Black pepper
⅛ tsp
Uncooked zucchini
3 medium
Red bell pepper
2 medium
Vidalia onion
1 medium
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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