Roasted Vegetables Roma - cooking recipe

Ingredients

8 ounces fresh large mushrooms, halved
2 large zucchini, cut into 1 inch slices and then halved
1 large green bell peppers or 1 large red bell pepper, cut into 1 inch pieces
1 small onion, cut into 1/4 inch slices,rings separated
3 tablespoons olive oil
2 -3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, each cut into 8 wedges

Preparation

Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
Pour mixture over the vegetables; toss to coat.
Cook at 425 degrees for 15 minutes.
Add in tomatoes and stir.
Cook 5-10 minutes longer or until vegetables are tender.
Season to taste with additional salt and pepper if desired.