Ingredients
2 pounds medium red potatoes, cut into 1/4-inch slices4 medium carrots, sliced2 medium zucchini, cut into 1/4-inch slices2 large onions, sliced2 medium sweet red peppers, julienned1/3 cup olive oil4 garlic cloves, minced2 teaspoons dried tarragon2 teaspoons dried thyme1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes.
Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.
