Italian Roasted Vegetables

By junerodgers

Ingredients

• 1 lb unpeeled red potatoes (3-4 medium)
• 2 large carrots
• 1 large yellow squash
• 1 large zucchini
• 8 oz large mushrooms
• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Preparation

Step 1

Preheat oven to 425. Cut potatoes in half lengthwise using crinkle cutter; cut each half lengthwise into 1" wide wedges. Cut carrots diagonally into 2" lengths. Cut yellow squash and Zucchini into 2" pieces. Cut mushrooms in half.

Combine vegetables, oil, garlic and seasonings in large bowl; toss to coat. Spread evenly in pan. Bake 40-45 minutes or until vegetables are golden and crisp tender, stirring after 20 minutes.