Roasted Italian Vegetables

My mother-in-law makes these often and Mike really likes them.  Easy, too!

6 cups veggies, such as red onion, potatoes, bell peppers, zucchini, broccoli, sweet potatoes, chunks of corn on the cob–whatever you like!

1/4 cup olive oil

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp salt

whole garlic cloves

*It is best to partially cook any potatoes in the microwave first. Otherwise they don’t get done.

Put veggies in a large bowl. Mix oil and spices. Pour over veggies & toss. Spread in a 9 x 13″ pan. Roast at 450 for 25-30 minutes. You can serve like this, or you can stir in 2 cups chopped Portobello mushrooms, sprinkle 2 cups shredded mozzarella cheese and bake 5 more minutes.

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Filed under Healthy, Italian, Mike's favorite, Potatoes, Use of excess summer corncobs, Vegetarian Main Dish

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