Italian Roasted Vegetables
- 1 lb unpeeled red potatoes (3 to 4 med)
- 2 large carrots
- 1 large yellow summer squash
- 1 large zucchini
- 8 oz large mushrooms
- ¼ cup olive oil
- 2 garlic cloves, pressed
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
Preheat oven to 425. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1 inch wide wedges. Cut carrots diagonally into 2 inch lengths. Cut summer squash and zucchini into 2 inch pieces. Cut mushrooms in half.
Place vegetables in large bowl; toss with oil. Press garlic over vegetables using garlic press. Sprinkle with Italian seasoning, salt and pepper; toss to coat evenly.
Spread veggies in a single layer on a jelly roll pan. Bake 40 to 50 min. or until golden brown and crisps tender; stirring after 20 minutes.
Calories – 170; Total fat – 9g; fiber – 3 g