2 tablespoons olive or vegetable oil
1 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
4 medium potatoes, unpeeled, cut into 1 1/2-inch chunks
2 medium carrots, cut in strips (about 1 to 1 1/2 cups)
1 red onion, cut in 8 wedges
1 medium green bell pepper, cut into 8 pieces
Servings: 7
1. Heat oven to 450 degrees. In large bowl, combine oil, seasoned salt, marjoram, and pepper; mix well. Add all remaining ingredients; toss to coat. Spread on ungreased 15x10x1-inch baking pan.
2. Bake at 450 degrees for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.
1 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
4 medium potatoes, unpeeled, cut into 1 1/2-inch chunks
2 medium carrots, cut in strips (about 1 to 1 1/2 cups)
1 red onion, cut in 8 wedges
1 medium green bell pepper, cut into 8 pieces
Servings: 7
1. Heat oven to 450 degrees. In large bowl, combine oil, seasoned salt, marjoram, and pepper; mix well. Add all remaining ingredients; toss to coat. Spread on ungreased 15x10x1-inch baking pan.
2. Bake at 450 degrees for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.