Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Yield: 6 servings
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

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

Directions

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.
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.
Spread vegetables in single layer on Large Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.