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Roasted Vegetables

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  • 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 pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
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  • 1

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

  • 2

    2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 375 degrees for 30-35 minutes or until tender.

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