Mixed Roast Vegetables

• 2 Tbsp. extra-virgin olive oil
• 1/2 lb. yellow squash, cubed
• 1/2 lb. zucchini, cubed
• 1 lb. red-skinned potatoes, cut into small wedges
• 1 green bell pepper, cored, seeded and cut into strips
• 1 red or yellow bell pepper, cored, seeded and cut into strips
• 2 c. cooked Great Northern beans, or drained and rinsed canned cannellini beans
• 1 (28 oz.) can peeled whole tomatoes, drained and crushed
• 2 cloves garlic, minced
• 2 tsp. dried oregano, crumbled
• 1/4 c. packed torn fresh basil leaves or 1 tsp. dried
• salt and pepper to taste

1. Preheat the oven to 450u0b0.
2. Spread the olive oil over a baking sheet that measures about 12 x 18-inches.
3. Put each vegetable into a specific area on the baking sheet, spreading them out as much as possible.
4. Sprinkle on the garlic and herbs.

extravirgin olive oil, yellow squash, zucchini, redskinned potatoes, green bell pepper, red, cooked great northern beans, tomatoes, garlic, oregano, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773376 (may not work)