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Category: Sides
Prep Time: Cook Time: Total Time:
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.
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ITALIAN ROASTED VEGETABLES
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Category: Sides
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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