Recipe Detail

Italian Roasted Vegetables

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Number of Servings:


  1. 2 whole - Red Potatoes
  2. 2 whole - Carrots
  3. 1 whole - Yellow Summer Squash
  4. 1 whole - Zucchini
  5. 8 ounces - Mushrooms
  6. 1/4 cups - Olive Oil
  7. 2 cloves - Garlic
  8. 2 teaspoons - Italian Seasoning Mix
  9. 1/2 teaspoons - Salt
  10. 1/4 teaspoons - Black Pepper


Preheat oven to 425. Scrub potatoes clean and pat dry with paper towels; do not peel. Cut all vegetables. Cut potatoes in half lengthwise; cut each half lengthwise into wedges, each about 1 inch wide. Cut carrots diagonally into 2-inch lengths. Cut yellow squash and zucchini into 1/2-inch pieces. Cut mushrooms in half.

Place vegetables in 4-quart bowl; toss with oil. Press garlic over vegetables using garlic press. Sprinkle with italian seasoning mix, salt and black pepper; toss to coat evenly.

Spread vegetables in single layer on pan. Bake 30-35 minutes or until golden brown and crisp-tender, stirring after 15 minutes.


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