Roasted Italian Vegetables Recipe

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A deliciously seasoned medley of vegetables is a perfect complement to roast chicken, beef or pork.
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  • 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)
15 mins
30 mins

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.
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Nutrition (per serving)
Calories: 176 Calories
Fat: 8 Grams
Protein: 5 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 21 Grams
Sodium: 160 Milligrams
Fiber: 5 Grams

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