Italian Roasted Vegetables

By á-1569

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

Details

Servings 6

Preparation

Step 1

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