Roasted Vegetables Recipe

Ingredients: serve 6
¼ cup vegetable or olive oil, se 2 tablespoon aside
1 teaspoon salt
¼ teaspoon thyme
¼ teaspoon pepper
1 cup baby potatoes, cleaned by washing and brushing thoroughly medium zucchine, sliced
1 medium carrot, cut into strips
1 medium white onion, cut into 8 widges
1 medium green bell pepper, cut into 8 wedges

Procedures:

• Preheat oven to 450oF
• In a bowl, combine the 2 tablespoons of the oil, salt, thyme and pepper. Mix well. Add potatoes. Toss lightly to coat. Spread potatoes in ungreased baking pan. Bake for 10 to 15 minutes or until potatoes are tender, stirring once. Stir bell pepper and remaining oil. Cook for 5 to 8 minutes more or until vegetables are crisp tender.