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Serve as a side dish to roast chicken or roast lamb. Photo credit: Amy Johnson from She Wears Many Hats.
2 cups red potato chunks
1 medium red bell pepper, cut into chunks
1 medium red onion, cut into thin wedges
1 medium zucchini, sliced
2 cups cremini (baby bella) mushrooms, halved
2 tablespoons olive oil
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1 teaspoon McCormick Gourmet™ Organic Italian Seasoning
1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed
1/2 teaspoon McCormick Gourmet™ Organic Oregano
1/4 teaspoon salt
Preheat oven to 450°F. Toss vegetables and mushrooms with oil in large bowl. Mix garlic powder, Italian seasoning, fennel, oregano and salt in small bowl. Sprinkle over vegetables; toss to coat.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 minutes or until vegetables are tender and golden brown.
Test Kitchen Tip: Portabella mushrooms, cut into 1-inch pieces, may be substituted for the cremini mushrooms.
(Amount per serving)