Serve as a side dish to roast chicken or roast lamb. Photo credit: Amy Johnson from She Wears Many Hats.
15m
PREP TIME
30m
COOK TIME
167
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 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 Leaves
- 1/4 teaspoon salt
INSTRUCTIONS
- 1 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
- 2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan
- 3 Roast 30 minutes or until vegetables are tender and golden brown
