Sheet Tray Italian Roasted Vegetables

Submitted by Babs7

"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: 50mins
• Ingredients: 9
• 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.

Reviews

[mamadelogan]

Great recipe! I love roasting vegtables it brings out the sweetness in them. Thanks for posting!

 

[melissarburke]

Made this for dinner last night, and my husband and I both loved it. Used sweet potatoes instead of red, and butternut squash instead of summer squash. Also added and onion and a couple stalks of celery. Excellent!!!

 

[Emily Cook]

Very good side dish to just about anything! This reminded me of Olive Garden's roasted vegetables. They tasted and smelled so good! Thanks for sharing!!!

 

[GaylaJ]

Very, very good! I think roasting vegetables brings out their best. This recipe has wonderful flavor, and is versatile as well, since you can easily use whatever vegetables you have on hand. I skipped the carrots and added a small onion, cut in wedges, and a little extra garlic. Great recipe, Babs7 --- thanks for sharing it! — May 12, 2005 Update: I've made this dish again, included the carrots this time (used baby carrots). I am not a huge fan of carrots, but do feel the roasting brought out their sweetness, a nice addition to this dish. :) Wonderful recipe!