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Roasted Vegetables Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Feel free to include other vegetables such as asparagus, mushrooms, eggplant, sweet potatoes, winter squash, Brussels sprouts or turnips.
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Servings:
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Ingredients
  • 1 teaspoon McCormick® Garlic Salt
  • 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 teaspoon McCormick® Fennel Seed
  • 6 cups assorted cut-up vegetables, such as bell peppers, onions, potatoes, carrots, zucchini and yellow squash
  • 2 tablespoons oil
Directions
PREP
15 mins
COOK
30 mins
1. Preheat oven to 450°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Add seasonings; toss to coat well.

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

3. Bake 30 minutes or until vegetables are tender, stirring occasionally.Test Kitchen Tip: If desired, sprinkle 1 cup shredded part-skim mozzarella cheese over vegetables during last 5 minutes of baking.
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Nutrition (per serving)
Calories: 93 Calories
Fat: 5 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 10 Grams
Sodium: 342 Milligrams
Fiber: 2 Grams
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