| | 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
|
| |
