Oven-Roasted Potatoes and Vegetables

By Johanna

Ingredients

• 2 1/2 c. refrigerated new potato wedges (from 1 lb 4-oz bag)
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 small zucchini, cut into 1/2-inch pieces
• 4 oz fresh whole mushrooms, quartered (about 1 cup)
• 2 tsp. olive oil
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. garlic salt

Preparation

Step 1

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.

2. Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.