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Wednesday, April 13, 2011

Easy Veggie Medley

This is one of my favorite ways to prepare veggies.  It seems to go great with almost anything!  I believe my Mom came up with the recipe... It is quick and easy! (Seems to be the theme of my cooking this week!)  I am 8 months pregnant, so quick and easy is what I need right now!

These are the raw veggies.  Red potatoes, carrots, onions.  I always add zucchini and yellow squash, but I forgot to get it when I was at the store.  :(   Season it up with whatever sounds good! I will put what I used in the recipe below.

Just out of the oven!  Mmm...this is comfort food!! Warm and full of flavor!  

They were steaming so much my camera lens kept fogging up!  Even without the zucchini and squash it was delicious!


Red potatoes, quartered
Whole baby carrots, or peeled carrots chunked
Red or white onion, sliced
Zucchini, halved and thickly sliced
Yellow Squash, halved and thickly sliced
Olive oil
Garlic Pepper Seasoning
Lawry's All Purpose Seasoning
Dill Weed

Place all veggies in an oven-proof dish.  Drizzle with a decent amount of olive oil.  (Not a ton so it is really oily, but enough to coat the veggies).  Sprinkle with desired seasonings.  Salt, pepper and dill weed would be great if that is all you have!  I really like the addition of the dill though, so don't skip out on that!  Sprinkle with a few tablespoons of water and cover tightly with aluminum foil.  Bake at 375 degrees for 45 minutes or until potatoes are tender.  

Note:  The potatoes take a lot longer to cook than the squash, so  you can add the squash in about 20 minutes into the cooking process.  I have done it both ways :)  If you add the squash in the beginning, just cut it as large as the potatoes and it will be fine!


  1. Sounds good, I will have to try it sometime. :)

  2. This sounds really good! I think I will make it tonight:)


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