Here’s a recipe that takes advantage of the abundance of summer squash and zucchini, but it can be cooked any time of the year. Once it’s assembled, it cooks and is ready to serve right from the pan.
Italian Roasted Vegetables
Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed (or use minced garlic)
2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
Directions:
Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Cut each half lengthwise into 1-inch wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
Place vegetables in large bowl; toss with oil. Press garlic over vegetables. Sprinkle with Italian seasoning, salt, and black pepper. Toss to coat evenly.
Spread vegetables in a single layer on a baking pan lined with non-stick foil. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Yield: 6 servings.
Note: The squash and zucchini will soften fairly quickly when cooking. Consider adding them later in the cooking process.
Recipe from The Pampered Chef.
Enjoy!
