1 largepotato cut in 2'" cubes
1 largesweet potato, cut in 2" cubes
2carrots cut in bite-size pieces
1 largeonion, sliced in 1" slivers (not rings)
1 mediumzucchini, quartered and sliced in 2" pieces
2 largeportabella mushrooms, gilled and sliced 1 " thick
1/2 cvegetable oil
1 Tbspitalian herbs (parsley, oregano, basil, marjoram, etc)
3 clovegarlic, minced
·salt and pepper
How to Make Roasted Vegetables
- Preheat oven to 425°.
- Place vegetables in a large zip lock bag.
- Combine oil, garlic, herbs, salt and pepper in measuring cup. Blend together and pour over vegetables. Close bag and mix well.
- Pour onto a large, foil lined baking sheet. Spread evenly over pan.
- Bake 45 minutes (or so) until veggies are done. Stir every 15 to 20 minutes.