Roasted Baby Potatoes with Vegetables, Lemon, and Herbs

Ingredients

• 2 pounds baby potatoes, washed and cut into halves
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1/2 cup olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine potatoes, onion, garlic, bell pepper, zucchini, olive oil, lemon juice, oregano, thyme, and basil. Toss to coat.
3. Spread the vegetables and potatoes onto a large baking sheet. Sprinkle with salt and pepper.
4. Bake for 25-30 minutes, or until potatoes are golden brown and vegetables are tender.
5. Serve hot.

Interesting Facts

• Roasted baby potatoes are a great source of fiber and vitamins.
• This recipe is a great way to get your daily dose of vegetables.
• The combination of herbs and lemon makes this dish flavorful and delicious.