Colorful Roasted Fresh Vegetables

• 1 pound red skinned potatoes cut into 1/8-inch slices
• 1 large onions cut into half, then cut into 1/4-inch slices
• 3 small carrots or 2 medium, peeled, cut into 1/4-inch slices
• 2 tablespoons olive oil
• 3 teaspoons garlic minced, more or less according to your own taste
• 1 1/4 teaspoons thyme dried, or 1 tablespoon freshly chopped
• 1 1/4 teaspoons tarragon leaves dried, or 1 tablespoon freshly chopped
• 1 x salt and black pepper to taste
• 1 medium sweet red bell peppers cut into 1/4-inch slices
• 1 medium zucchini cut into 1/4-inch slices

1. Preheat oven to 400F.
2. Coat 13x9-inch baking dish with cooking spray.
3. Toss potatoes, onion and carrots in a large bowl with half each of the oil, garlic, thyme, tarragon, salt and pepper.
4. Arrange tossed vegetables in the prepared baking dish.
5. Bake 10 minutes.
6. At the meantime, in a medium bowl, combine bell pepper and zucchini with remaining oil and seasonings, toss well.
7. Stir into mixture in baking dish.
8. Bake about 35 minutes or until vegetables are tender, stirring once halfway through bake time.
9. Cool lightly and serve warm.

red skinned potatoes, onions, carrots, olive oil, garlic, thyme, tarragon, salt, sweet red bell peppers, zucchini

Taken from recipeland.com/recipe/v/colorful-roasted-fresh-vegetabl-50156 (may not work)