Recipes - print - Roasted Italian Vegetables

Roasted Italian Vegetables - Recipe

A deliciously seasoned medley of vegetables is a perfect complement to roast chicken, beef or pork.
view recipe online: https://www.recipetips.com/recipe-cards/t--7711/roasted-italian-vegetables.asp
Directions

1. Preheat oven to 450°F. Mix garlic, Italian seasoning, fennel, oregano and salt in small bowl. Toss vegetables, mushrooms and oil in large bowl. Add seasonings; toss to coat.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 30 minutes. If adding cheese, sprinkle over vegetables during last 5 minutes of baking.

Test Kitchen Tip: Portabella mushrooms, cut into 1-inch pieces, may be substituted for the cremini mushrooms.
 
 
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
-1 teaspoon McCormick® Garlic Powder
-1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
-1/2 teaspoon McCormick® Fennel Seed
-1/2 teaspoon McCormick® Oregano Leaves
-1/4 teaspoon salt
-6 cups assorted cut-up vegetables, such as onions, potatoes, bell peppers and zucchini
-2 cups cremini (baby bella) mushrooms, halved
-2 tablespoons olive oil
-1 cup shredded part-skim mozzarella cheese (optional)
Nutrition (per serving)
Calories: 176 Calories
Fat: 8 Grams
Protein: 5 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 160 Milligrams
Fiber: 5 Grams