Italian Roasted Vegetables |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 |
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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