Easy Roasted Vegetables

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Easy Roasted Vegetables

 

1 1/4 lbs. red potatoes, scrubbed and quartered

1 Tbsp. olive oil

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. dried thyme, crumbled

1/8 tsp. freshly ground pepper

3 medium zucchini, cut into large chunks

2 red bell peppers, seeded and cut into strips

1 sweet onion, sliced

 

Preheat oven to 450 degrees.

Combine potatoes and oil in a 13-by-9-inch baking pan.

Bake about 15 minutes.

Meanwhile, combine chili powder, cumin, salt, thyme and pepper in a small bowl.

Add to potatoes.

Add zucchini, bell peppers and onion; toss to coat.

Bake until vegetables are tender, about 25 minutes.

Makes 6 servings.

Per serving (about 1 1/4 cups): Calories 102, protein 3 g., carbohydrates 18 g.,

total fat 3 g., saturated fat 0 g., trans fat 0 g., cholesterol 35 mg., sodium

463 mg., fiber 4 g. Points 1.