Good Morning America Recipes

Roasted Vegetables

Tomato Sauce Gives Roast Vegetables Extra Flavor

PHOTO: Stanley Tuccis roasted vegetable recipe is shown here.
Difficulty: Easy
Cook Time: min

My mother created this recipe a few years ago after noticing that almost every cooking show and food magazine was featuring recipes for roasted vegetables. "I decided to try my own version," says Joan. "I mixed together my favorite vegetables—potatoes, butternut squash, zucchini, carrots—and cooked the firm ones first, adding the softer ones later so they retained their shapes and fresh flavors. The marinara sauce and balsamic vinegar nicely accent this dish." Serve with grilled chicken or fish.


  • 1 tablespoon coarsely chopped fresh basil leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh Italian, flat leafed parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 2 large Yukon Gold or Red Bliss potatoes, peeled, cut in half, and then into 2-inch pieces
  • 2 large carrots, peeled, cut in half, and then into 1-inch pieces
  • 4 cloves garlic, cut in half
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons Sailor's-Style Sauce (page 120) or your own favorite marinara sauce (optional)
  • ½ cup olive oil
  • 1 large yellow or green zucchini, cut in half, and then into 1-inch pieces
  • 1 large sweet potato, peeled, cut in half, and then into 1-inch pieces
  • 1 medium-size butternut squash peeled, cut in half, seeded, and then cut into 1-inch pieces
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Cooking Directions

    Preheat the oven to 350ºF. In small bowl, combine the chopped herbs. Set aside.

    In a large casserole or baking dish, toss the potatoes and carrots with half of the herb mixture. Stir in the garlic and season with salt and pepper. Stir in the marinara sauce, if using, and ¼ cup of the olive oil. Bake, stirring occasionally, until the potatoes begin to brown and soften, about 30 minutes.

    Add the zucchini, sweet potato, butternut squash, the remaining herbs, and ¼ cup olive oil. Toss to coat evenly. Continue baking, stirring occasionally, until all of the vegetables are browned but firm and cooked through, about 1 hour. Drizzle the vinegar and extra virgin olive oil over the vegetables and toss. Serve immediately.

    SERVES 8

    WINE PAIRING: Medium white and light red

    VARIATION: Turnips may be added to this casserole and cooked along with the potatoes. Different fresh herbs, such as marjoram, sage, and oregano, may be substituted for the rosemary and thyme.

    Recipe courtesy Stanley Tucci.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: potatoes, basil, rosemary, squash

    Course: Vegetable

    More Info: Kids Friendly

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