Italian Roasted Vegetables


  • 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. 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 Large Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.


  • 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

Cook's Tips:

Italian Seasoning Mix can be substituted for the Italian seasoning.

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