Roast Vegetable Medley

• 1 cup baby carrots with tops (about 5 ounces)
• 1 1/2 tablespoons extravirgin olive oil
• 2 1/2 teaspoons chopped fresh oregano
• 2 1/2 teaspoons chopped fresh mint
• 3/4 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon freshly ground black pepper
• 24 garlic cloves, peeled
• 8 large shallots, peeled and halved lengthwise
• 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
• 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
• 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
• 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
• Cooking spray

1. Preheat oven to 450u0b0.
2. Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
3. Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450u0b0 for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.

baby carrots, extravirgin olive oil, fresh oregano, fresh mint, salt, marjoram, freshly ground black pepper, garlic, shallots, red bell peppers, yellow squash, fennel bulb, zucchini, cooking spray

Taken from www.myrecipes.com/recipe/roast-vegetable-medley (may not work)