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Oven-roasted Potatoes & Vegetables
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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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Ingredients |
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2-1/2 cups refrigerated new potato wedges
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(from 1 lb. 4 oz. bag)
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1 medium red bell pepper, cut into 1" pieces
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1 small zucchini, cut into 1/2" pieces
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4 oz. fresh whole mushrooms, quartered (1 cup)
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2 tsp. olive oil
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1/2 tsp. dried Italian seasoning
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1/4 tsp. garlic salt
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Instructions |
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Heat oven to 450. Spray 15 x 10 x 1" pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
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Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
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Originally Submitted
10/17/2007
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5 Out of 5 from
1 reviews
You can add this Oven-roasted Potatoes & Vegetables recipe to your own private DesktopCookbook.
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