INGREDIENTS
2
Carrots, peeled, cut into 1/4-inch slices, medium
2 tsp
Garlic
1
Onion, large
1
Red bell pepper, cut into 1/4-inch slices, medium
1 lb
Red potatoes, medium
1 tsp
Tarragon, dried leaves
1 tsp
Thyme, dried leaves
1
Zucchini, cut into 1/4-inch slices, medium
1/2 tsp
Pepper
1/2 tsp
Salt
1/4 cup
Olive oil, extra-virgin