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Roasted Vegetables


  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch slices
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon each dried basil and oregano or 1 tablespoon each minced fresh basil and oregano
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced


  1. In a mixing bowl, combine the first 4 ingredients.
  2. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  3. Transfer to an ungreased 13 x 9-inch baking dish.
  4. Bake, uncovered, at 375 degrees F for 30 to 35 minutes or until tender.

Serves 6

Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals: 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat

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