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Italian Roasted Vegetables

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“A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. 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.
  3. Place vegetables in large bowl; toss with oil.
  4. Press garlic over vegetables using garlic press.
  5. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
  6. Spread vegetable in a single layer in oven pan.
  7. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

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