Recipe of the Month – August: Chef Lindsey’s Roasted Vegetables

RoastedVegetablesServes 6


¼ cup olive oil
2 garlic cloves
2 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
2-3 yellow squash
2-3 zucchini


  1. Pre-heat oven to 425 degrees.
  2. Cut potatoes in half lengthwise. Cut each half lengthwise into 1” wide wedges.
  3. Cut carrots diagonally into 2” lengths.
  4. Cut squash and zucchini into 2” pieces.
  5. Place vegetables in a large bowl; toss with oil & garlic.
  6. Sprinkle with Italian seasoning, salt and pepper; toss to coat evenly.
  7. Spread vegetables in single layer on baking pan.
  8. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

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