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:
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.
Servings: 6
Time preparation: 5 min.
Time total: 50 min.