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Title: Roasted Potatoes And Vegetables
Categories: Vegetables
Yield: 1 Batch

2 lb Red potatoes; cubed
1 sm Red onion; cut into wedges
2 Zucchini; thinly sliced
-lengthwise
2 Carrots; Diagonally sliced
4 cl Garlic; up to 5, peeled
Olive oil; to coat
Salt and fresh ground
-pepper; to taste

Use any vegetable you like. These are the basics. Many times I've
added green red and yellow pepper to the mix.

Toss vegetables with olive oil and season with salt and pepper. Spoon
into shallow roasting pan. Bake at 400°F for 40 to 45 minutes or
until vegetables are tender, stirring occasionally.

Recipe FROM: <https://web.archive.org/web/20170327102727/
http://recfoodcooking.org/sigs/Michael (Dog3)/
Roasted Potatoes and Vegetables.html>

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