Italian Roasted Vegetables

Name: Italian Roasted Vegetables
Yield: 6 servings
Ingredients: 1 lb (450 g) unpeeled red potatoes (3-4 medium); 2 large carrots; 1 large yellow summer squash; 1 large zucchini; 8 oz (250 g) fresh large mushrooms; ¼ cup (60 mL) olive oil; 2 garlic cloves, pressed; 2 tsp (10 mL) Italian Seasoning Mix; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground black pepper

Ingredients

1 lb (450 g) unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 oz (250 g) fresh large mushrooms
¼ cup (60 mL) olive oil
2 garlic cloves, pressed
2 tsp (10 mL) Italian Seasoning Mix
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper

Directions

Preheat oven to 425°F (230°C). Cut potatoes in half lengthwise, cut each half lengthwise into 1" (2.5 cm) wedges. Cut carrots diagonally into 2" (5 cm) lengths. Cut summer squash and zucchini into 2" (5 cm) 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 Stone Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.