Serves: 7
Total Calories: 216

1 pound red skin potato, cut into 1-inch pieces
1 (16-ounce) bag peeled baby carrots
1 medium onion, sliced
3 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons finely chopped fresh basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
3 tablespoons fresh lemon juice
1 zucchini, cut into 1/2-inch wide strips
1 large red bell pepper, cut into 1/2-inch strips
1 large green bell pepper, cut into 1/2-inch strips

Preheat oven to 450°. In a 9x13-inch pan, combine potatoes, carrots, and onion. Mix all spices, oil, and lemon juice, and drizzle over vegetables. Toss to coat. Bake, uncovered, 30 minutes, turning occasionally.

Remove from oven and add remaining vegetables. Return to oven and bake an additional 15–20 minutes. If vegetables are too dry, add more olive oil and toss.

Nutritional Facts:

Serves: 7
Total Calories: 216
Calories from Fat: 137

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