Italian Roasted Vegetables

• 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

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.

red potatoes, carrots, summer, zucchini, olive oil, garlic, italian seasoning, salt, ground black pepper

Taken from www.food.com/recipe/italian-roasted-vegetables-120771 (may not work)