Sheet Tray Italian Roasted Vegetables

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  lb  unpeeled  red potatoes (3-4 medium)
• 2  large carrots
• 1  large  summer squash
• 2  zucchini
• 1⁄4 cup olive oil
• 2  garlic cloves, pressed
• 2  teaspoons  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Preheat oven to 425.
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. Place vegetables in large bowl; toss with oil.
4. Press garlic over vegetables using garlic press.
5. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
6. Spread vegetable in a single layer in oven pan.
7. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.