Roasted Vegetables

Yield: 6 servings

Ingredients

• 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

Instructions

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.

Nutrition

Per one 3/4 cup serving (prepared without salt): 80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate, 2 gm protein, 3 gm fat

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