Italian Roasted Vegetables

Italian Roasted Vegetables
Italian Roasted Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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

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