Roasted Vegetables

Ingredients:

- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 medium carrots, cut into 1/2-inch slices
- 1 large zucchini, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces

- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 2 garlic cloves, minced (or equivalent minced dried garlic)

Directions:

In a mixing bowl, combine the potatoes, carrots, zucchini, and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.

Bake, uncovered, in an ungreased 9x13-inch pan at 375 for 30-35 minutes or until tender.