| 9 | 40 | 48 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 4 |
| 2 medium | Carrots (chopped 1/2 inch pieces) |
| 3 clove(s) | Garlic (minced) |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 2 gm | Olive Oil, Extra Virgin |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/4 tsp | Salt |
| 2 medium potato(es) | Sweet potato (cut into wedges) |
| 1 medium pepper(s) | Yellow bell pepper (chopped) |
| 1 medium | Zucchini (cut into 1/2 inch pieces) |
Heat oven to 450F / 230C. Spray a large baking pan with cooking spray or grease with olive oil. In a large bowl, toss all ingredients to coat. Spread evenly in baking pan.
Bake for about 20-30 minutes or until potatoes are tender and lightly browned.
| Vegetables | 2.0 |
