Roasted Vegetables Roma

• 8 ounces fresh large mushrooms, halved
• 2 large zucchini, cut into 1 inch slices and then halved
• 1 large green bell peppers or 1 large red bell pepper, cut into 1 inch pieces
• 1 small onion, cut into 1/4 inch slices,rings separated
• 3 tablespoons olive oil
• 2 -3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tomatoes, each cut into 8 wedges

1. Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
2. In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
3. Pour mixture over the vegetables; toss to coat.
4. Cook at 425 degrees for 15 minutes.
5. Add in tomatoes and stir.
6. Cook 5-10 minutes longer or until vegetables are tender.
7. Season to taste with additional salt and pepper if desired.

mushrooms, zucchini, green bell peppers, onion, olive oil, garlic, basil, oregano, salt, pepper, tomatoes

Taken from www.food.com/recipe/roasted-vegetables-roma-79571 (may not work)