Ingredients
3
tablespoons olive or vegetable oil
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
2
medium carrots, quartered crosswise, then quartered lengthwise
6
small red potatoes, cut into fourths
2
small onions, cut into 1/2-inch wedges
1
small red bell pepper, cut into 1-inch pieces
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1
cup grape tomatoes or cherry tomatoes
Preparation
Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
