Mixed Roast Vegetables - cooking recipe

Ingredients

2 Tbsp. extra-virgin olive oil
1/2 lb. yellow squash, cubed
1/2 lb. zucchini, cubed
1 lb. red-skinned potatoes, cut into small wedges
1 green bell pepper, cored, seeded and cut into strips
1 red or yellow bell pepper, cored, seeded and cut into strips
2 c. cooked Great Northern beans, or drained and rinsed canned cannellini beans
1 (28 oz.) can peeled whole tomatoes, drained and crushed
2 cloves garlic, minced
2 tsp. dried oregano, crumbled
1/4 c. packed torn fresh basil leaves or 1 tsp. dried
salt and pepper to taste

Preparation

Preheat the oven to 450\u00b0.
Spread the olive oil over a baking sheet that measures about 12 x 18-inches.
Put each vegetable into a specific area on the baking sheet, spreading them out as much as possible.
Sprinkle on the garlic and herbs.