Roasted Veggies

By barbgreenfield

Ingredients

• 1 tsp. ground oregano
• 1 tsp. table salt
• 1/8 C. olive oil
• 1 C. chicken broth
• 1 Tbs. fresh lemon juice
• 8 oz. baby carrots, whole
• 1 tsp. minced garlic
• 2 C. yellow summer squash/zucchini, sliced 1/2" thick
• 1 medium green pepper, sliced 1/2" thick
• 4 medium uncooked red potatoes, cubed approximately 1" thick

Preparation

Step 1

In a greased 13x9x2" baking pan combine potatoes, carrots, and squash. Combine oil, herb, lemon jice, garlic, salt, and pepper. Drizzle over veggies; toss to coat. Bake covered at 325 degrees for 45 minutes, stirring once. Increase temperature to 450 degrees. Add green pepper strips to baking pan; toss. Bake uncovered about 20 minutes or until tender and brown on edges.