Italian Roasted Vegetables - cooking recipe

Ingredients
    1 lb unpeeled red potatoes (3-4 medium)
    2 large carrots
    1 large summer squash
    2 zucchini
    1/4 cup olive oil
    2 garlic cloves, pressed
    2 teaspoons italian seasoning
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
Preparation
    Preheat oven to 425.
    Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
    Place vegetables in large bowl; toss with oil.
    Press garlic over vegetables using garlic press.
    Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
    Spread vegetable in a single layer in oven pan.
    Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

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