Oven-Roasted Potatoes and Vegetables

Name: Oven-Roasted Potatoes and Vegetables
Prep time: 10 min
Yield: 6
Ingredients: 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag); 1 medium red bell pepper, cut into 1-inch pieces; 1 small zucchini, cut into 1/2-inch pieces; 4 oz fresh whole mushrooms, quartered (about 1 cup); 2 teaspoons olive oil; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon garlic salt

Oven-Roasted Potatoes and Vegetables was pinched from <a href="http://www.bettycrocker.com/c500.aspx" target="_blank">www.bettycrocker.com.</a>

"Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish...."

INGREDIENTS

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2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)

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1 medium red bell pepper, cut into 1-inch pieces

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1 small zucchini, cut into 1/2-inch pieces

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4 oz fresh whole mushrooms, quartered (about 1 cup)

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2 teaspoons olive oil

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1/2 teaspoon dried Italian seasoning

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1/4 teaspoon garlic salt

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