Ingredients
5
tablespoons butter, melted
1
teaspoon salt
1/2
teaspoon pepper
3
cups 3/4-inch diced peeled russet potatoes
2
cups 3/4-inch diced peeled carrots
1
cup 3/4-inch diced red onions
2
cups 3/4-inch diced zucchini
2
cups multicolored cherry tomatoes
1/2
lemon, thinly sliced
1/4
cup crumbled feta cheese
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1
teaspoon chopped fresh thyme leaves
Preparation
Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.
