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Italian Roasted Vegetables
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Brief Description
Oven roasted summer vegetables and red potatoes.
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Main Ingredient
potatoes, carrots, squash
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Category: Vegetables
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
In the picture above, I did not use red potatoes that night, as I didn't have any on hand. But I added green peppers. It's a great recipe for substituting whatever fresh vegetables you have on hand.
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Posted By: mcarr
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Posted On: Feb 18, 2012
Number of Servings:
Ingredients:
- 2 whole - Red Potatoes
- 2 whole - Carrots
- 1 whole - Yellow Summer Squash
- 1 whole - Zucchini
- 8 ounces - Mushrooms
- 1/4 cups - Olive Oil
- 2 cloves - Garlic
- 2 teaspoons - Italian Seasoning Mix
- 1/2 teaspoons - Salt
- 1/4 teaspoons - Black Pepper
Directions:
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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