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Italian Roasted Vegetables

1   pound unpeeled red potatoes (3-4 medium)
2   large carrots
1   large yellow summer squash
1   large zucchini
8   ounces fresh large mushrooms
1/4   cup olive oil
2   garlic cloves, pressed
2   teaspoons Italian seasoning
1/2   teaspoon salt
1/4   teaspoon ground black pepper
  1. 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.
  2. 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.
  3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g

Cook's Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.