My family loves their vegetables cooked like this, even my kids. Serves 6. The other great thing about this recipe is if you have any leftovers you can warm them up the next morning in a skillet and add a couple of eggs to it to make a nice filling scramble.
1 large russet potato, cut into bite size pieces
1 medium green bell pepper, cut into bite size pieces
1 medium red bell pepper, cut into bite size pieces
1 medium zucchini, cut into bite size pieces
1 cup of baby carrots
1 small red onion, cut into bite size pieces
4 Tbsp. extra-virgin olive oil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. granulated garlic
Heat oven to 450 degrees. Place potatoes in your dish first with 2 Tbsp. of olive oil and some salt and pepper. Toss to mix and coat. Spread in a single layer in the pan. You are doing the potatoes first by themselves because they need more time to cook. Roast for 15 mins. Pull out potatoes and add the rest of the olive oil,salt, pepper, garlic and all the vegetables. Toss to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
You can always add different kinds of vegetables too. It doesn't have to be just these. Add summer squash, eggplant, asparagus or fresh green beans. Whatever your family likes. Enjoy!