Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I made this dish to go with lasagna one day,I needed something just a little bit different to add to the dinner in addition to the usual garlic bread and salad. I think they liked this better than the lasagna.

Ingredients Nutrition


  1. Put potatoes and carrots in greased baking dish (13x9).
  2. Drizzle with olive oil;add basil,oregano,salt, pepper,paprika and toss till coated.
  3. Bake at 425 F degrees for about 20 minutes.
  4. Add zucchini and garlic;stir up and return to oven for another 20 minutes or until veggies are tender.
  5. Add the cheese and return to oven till melted and garnish with parsley if desired.


Most Helpful

this was awsome! I used sweet potato, carrots, brocolli, yellow and green squash. Thanks for sharing! This will be a staple for sure.

DaniRoze February 09, 2010

I have to admit I knew this would be good since I have had something like this before. Let me say this is my new favorite way for us to get our veggies! I added some sliced onions and whole mushrooms. Next time I will use more onions and add them later on with the zucchini since they got a bit mushy. The carrots were my favorite, so sweet and tender! Next time I want to try eggplant. I used a non-stick jelly roll pan since it was lighter and easier to clean. I sprinkled a little parmesan cheese on top but they didn't even need it! Mine was done in about 30 min total. Thanks for the keeper!

Skylar May 14, 2009

Jan, this is a winner! I used: baby portobello mushrooms, zucchini, red bell peppers, onions, and red potatos. The cheese is what makes this recipe really shine- I used Parmesan-Reggiano. We'll be eating these a lot!

Kizzikate February 24, 2009

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