Oven roasting brings out the full flavor of vegetables. You can use a variety of winter vegetables, including sweet potatoes, parsnips, or whole peeled garlic cloves.
- 2 large potatoes
- 2 large carrots
- 1 red pepper
- 1 large zucchini
- ½ head cauliflower
- 8 oz package fresh mushrooms
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tsp Italian Seasoning or Oregano
- ½ tsp salt
- ¼ tsp pepper
Preheat oven to 425. Scrub potatoes and carrots. Wash all vegetables. Cut potatoes into 1″ chunks. Cut carrots into 2″ chunks. Cut red pepper and zucchini into ½” x 2″ chunks. Cut cauliflower into small flowerets. Cut mushrooms in half.
Place vegetables into large mixing bowl and toss with oil and garlic bits. Sprinkle with Italian Seasoning, salt and pepper.
Spread vegetables in 1″ deep cookie sheet. Bake 45 minutes, stirring twice, until golden brown and a little crispy.
Serves 8.