Shelly's Recipe

ITALIAN ROASTED VEGETABLES

Category: Sides

1 pound unpeeled red potatoes (3-4 medium), cut into wedges
2 large carrots, cut diagonally into 2-inch lengths
1 large yellow summer squash, cut diagonally into 2-inch lengths
1 large zucchini, cut diagonally into 2-inch lengths
8 ounces fresh large mushrooms, cut in half
1/4 cup olive oil
2 garlic cloves, pressed
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper

Preheat oven to 425 degrees. Place vegetables in large bowl; toss with oil and garlic over vegetables. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly. Spread vegetables in single layer on a cookie sheet. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.