Italian Roasted Vegetables

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 pound (450 g) unpeeled red potatoes (3-4 medium)
  • 2 large carrots
  • 1 large yellow summer squash
  • 1 large zucchini
  • 8 ounces (250 g) fresh large mushrooms
  • 1/4 cup (50 mL) olive oil
  • 2   garlic cloves, pressed
  • 2 teaspoons (10 mL) Italian seasoning
  • 1/2 teaspoon (2 mL) salt
  • 1/4 teaspoon (1 mL) ground black pepper
  1. Instructions
  2. Preheat oven to 425°F. 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.
  3. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
  4. Spread vegetables in single layer on Large Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.