Oven Roasted Vegetables Recipe

Ingredients

2 medium potatoes, peeled and cut into 1/2-inch cubes2 medium carrots, cut into 1/2-inch slices1 large zucchini, cut into 1/2-inch slices1 large sweet red pepper, cut into 1-inch pieces1 tablespoon olive oil1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano1/2 teaspoon salt, optional1/4 teaspoon pepper2 garlic cloves, minced

Preparation

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.

Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.