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Italian Roasted Vegetables Recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Oven roasted summer vegetables and red potatoes.

    Main Ingredient:

    potatoes, carrots, squash

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min


    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.


    Pampered Chef, 1999

    Posted By:


    Posted On:

    February 18, 2012

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