Great Summer Recipe-Italian Roasted Vegetables

(This is a great recipe to use a bunch of those oncoming vegetables from the garden-especially zucchini!).

2   med. red potatoes (1 pound), unpeeled

2   lg. carrots

1   lg. yellow summer squash

1   lg. zucchini (large is a relative word-use a "small" from your garden)

8  oz. fresh large mushrooms

1/4 c. olive oil

2   garlic cloves, pressed

2   tsp. Italian Seasoning Mix

1/2 tsp. salt

1/4 tsp. ground black pepper

1. Preheat oven to 425 ℉. Scrub potatoes clean and pat dry with paper towels; do not peel.  Cut potatoes in half lengthwise; cut each half lengthwise into wedges, each about 1 in. wide.  Cut carrots diagonally into 2-inch lengths.  Cut yellow squash and zucchini into 1/2-inch pieces.  Cut mushrooms in half.  

2. Place veggies in bowl; toss with oil.  Press garlic over veggies.  Sprinkle with Italian Seasoning Mix, salt and black pepper; toss to coat evenly.

3. Spread veggies in single layer on jelly roll pan/cookie sheet.  Bake 40-45 min. or until golden brown and crisp-tender, stirring after 20 minutes.  

Yield: approx. 6 serving.