Italian Roasted Vegetables

1. 1

   Preheat oven to 425.

2. 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. 3

   Place vegetables in large bowl; toss with oil.

4. 4

   Press garlic over vegetables using garlic press.

5. 5

   Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.

6. 6

   Spread vegetable in a single layer in oven pan.

7. 7

   Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.