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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is one of my favorite ways to cook vegetables, especially if I have a mishmash of veggies (a little of this a little of that) left in my fridge that need using up. You can alter the veggies used to your liking, but the ones I used are my usual favorites. Ingredients:
3 red potatoes, cut into bite-size chunks |
3 zucchini, cut lengthwise into fat matchsticks |
1 sweet red pepper, cut in long strips |
2 broccoli crowns (2 cups or so) |
1 large shallot, chopped |
3 cloves garlic, chopped |
course sea salt |
black pepper |
fresh (1 t) or dried (1 t) thyme |
1 t dried dill |
olive oil (about 3 or 4 t) |
Directions:
1. Cut all veggies, including garlic and shallots, and spread onto a foil-lined cookie sheet.
2. Sprinkle liberally with sea salt, black pepper, thyme, dill, and drizzle with the olive oil.
3. Toss everything together well with your hands and then spread in a single layer.
4. Bake at 400 degrees for 30-40 minutes, or until potatoes are tender.
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