Italian Roasted Vegetables
Ingredients:
|
| 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 |
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 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.
