Roasted Vegetables

Serves 6

2 medium potatoes, peeled and cubed

2 medium carrots, cut into ½-inch slices

1 large zucchini, cut into 1/2-inch slices

1 large sweet red pepper, cut into 1-inch pieces

1 tablespoon olive oil

1 teaspoon each, dried basil and oregano

½ teaspoon salt

¼ teaspoon pepper

2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.

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

¾ cup serving: 80 Calories

13 Sodium

0 Cholesterol

14 Carbohydrate

3 Fat