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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Thyme and tarragon provide the pleasant seasoning in this colorful side dish of potatoes, carrots, red peppers and zucchini. The recipe is a snap to assemble and makes two big pans, so itâs great for a potluck or large gathering.Alison Gilmore, Portland, Oregon Ingredients:
2 pounds medium red potatoes, cut into 1/4-inch slices |
4 medium carrots, sliced |
2 medium zucchini, cut into 1/4-inch slices |
2 large onions, sliced |
2 medium sweet red peppers, julienned |
1/3 cup olive oil |
4 garlic cloves, minced |
2 teaspoons dried tarragon |
2 teaspoons dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes.
2. Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally. Yield: 2 dishes (8 servings each).
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